Have you ever tried going low and slow with fresh salmon? This is a method that came out of restaurants. I associate it with Jerry Traunfeld, a very talented Chef here in Seattle (if you are local, and haven’t tried his restaurant “Poppy”, I suggest you do so soon) although I can’t swear that he was the one who first popularized it. Anyway, bad credit loans this style of salmon preparation has been popular with the “foodie” crowd for a while. But don’t let that scare you away. It really is delicious.
Lingcod Almondine is a simple recipe I conjured up with a little help from the French, who prepare English Sole very similar. I find this is a light main course that is a refreshing alternative to the ever popular deep fried Fish & Chips.
The recipe is simple to follow but very rewarding. The almond gives the dish a great nutty flavor and the zest really offers a unique taste.
Try this out, regardless of whether you are using fresh Lingcod or Rockfish fillets.
- Fresh Lingcod or Rockfish Fillets
- 1 Cup Raw Sliced Almonds
- 1 1/2 Cup Flour
- 1 Tsp Lemon Zest
- 2 Eggs
- Salt & Pepper
The preparation is very similar to breaded Fish & Chips, but with different ingredients. First take most of the Almonds and grind in a food processor until they appear similar to bread crumbs. Prepare 1 bowl of Flour, 1 bowl of beaten Egg, 1 bowl ground Almond half Cup Flour and Zest. Take fillets and coat with Flour, then wash in Egg, then coat with Almond mix.
Add ¼ inch of Vegetable Oil to a large fry pan. Turn to Medium Heat until the oil sizzles upon adding a drop of egg wash (a great way to test the rough temp of the oil). Add the breaded Fillets once the Oil has been heated. Fry 3 to 5 minutes then turn, allow the same time for the other side. Once the final side fully browns, check the center of the fillet for doneness. If the center is still somewhat translucent, allow to cook for another 1 to 2 minutes. After I remove the finished Fillets, I will throw a few Almond slices in the hot pan to cook, these will top the fillets.
I love working with Rockfish and Lingcod. Both are moist and are a little more forgiving to the threat of overcooking compared to Halibut or Salmon.
***Not sure about the legality of this, but if you have nut allergies, caution: Almonds are nuts!***
I hope you try this recipe, and most of all I hope you sincerely enjoy it!
This is my Northwest Clam Chowder.
Clam Chowder is one of those dishes that defines the Pacific Northwest.
While our chowders are similar to New England Clam Chowder, we goofy Northwesterners are too independent to just follow that status quo.
So grab a shovel & a pair of hip-waders, dig up some local clams (Razor Clams, Horse, Geoduck, Cockles or Steamers) and swing by your farmers market on the way back to the kitchen!
We are so blessed to live in an area so rich with great quality foods, both wild and locally grown. While there are many recipes for chowder, I believe that the beauty of Chowder is that as long as the chef uses the few key ingredients, it is really versatile. No longer do I follow a recipe book when making Clam Chowder, but I do always use a few staples and it always turns out amazing! For the true Pacific Northwest foodies, challenge yourself to only add locally sourced ingredients. Onion? Go for a Walla Walla Sweet. Carrots? Pick some up at your local farmers market. Clams? Find your local beach that is open for shellfish harvest and grab a shovel! I am challenging you to step away from the supermarket and truly explore your local options!
- Fresh Razor Clams
- Potatoes (diced)
- Carrots (shredded)
- Celery (chopped)
- Walla Walla Sweet Onion (finely chopped)
- Bacon (2-3 slices chopped)
- Butter (1tbsp)
- Chicken Broth (About 1 Qt)
- Half & Half (About 1 Qt)
- Bay Leaf
In a large soup pot cook Bacon over medium heat, when the bacon is cooked remove from pot and add Onion finely chopped and Butter to the bacon grease. If you prefer to have more bacon in your chowder, you’re going to want to drain some of the excess bacon grease from the soup pot. Stir & cook until Onion is translucent, then add Carrots, Potatoes, Celery. Allow to cook for about 5 minutes (we want to allow the veggies a little time to partially cook through). Add Chicken Broth and cook over Med/High heat, allow to gently boil for about 10 minutes. Add seasonings. Reduce heat to medium-low. Add half a limit of Razor Clams, including the nectar!
***NOTE: STIR OCCASIONALLY THROUGH THE ENTIRE PROCESS***
A lot of folks will buy clam juice for their chowder, but typically when you clean Razor Clams you are going to have enough nectar on your own. Make sure that nectar is saved, because it really adds a lot of flavor to your chowder.
Once the Razor Clams are added, add Half & Half and the cooked Bacon. Over Medium/Low heat allow to cook for about 5-10 minutes. If it starts to slightly boil earlier than that, reduce heat immediately. Reduce heat to Low, allow to simmer for another 15 minutes or so, stirring occasionally.
I love making a large batch of Northwest Clam Chowder on say a Sunday afternoon, not only will you have a great Sunday dinner, but you can portion out the extra chowder into Tupperware and offer up the family a great lunch for the first half of the week.
For those that like a little thicker Chowder, mixing in a little Flour will do the trick.
I hope you get a chance to enjoy this recipe. If you do I guarantee it will become a standard meal at your home too! Enjoy!
Halibut Lingcod Curry Chowder Recipe
Halibut Lingcod Curry Chowder offers a unique twist on traditional chowder recipes. This recipe is very simple and is made with ingredients found at any common grocery store. Preparation and cook time is around 45 minutes. This recipe serves 4-6 people. The measurements for spices are a recommendation; and as always, feel free to tinker with the spices until you get the flavor you desire.
- 2 slices of bacon diced
- 1 Walla Walla sweet onion chopped
- 4 medium Yukon Gold potatoes cubed
- 1 tbsp butter
- 6 cups chicken broth
- 3 cups half & half
- 1-2 pounds halibut or lingcod cut into small pieces
- 1 cup celery chopped
- 1 tsp kosher salt
- 1/2 tsp curry powder
- 1/4 tsp cumin powder
- 1/4 tsp ground pepper
- 2 bay leaves
- dash of chili powder to taste
In a large stock pot over medium heat, cook bacon then stir in chopped onion, cubed potatoes and butter until the onion is cooked and translucent. Add chicken broth and bring to a boil. Reduce heat to med-low and let simmer for 15 minutes. Add half & half, halibut, celery and spices and simmer for about 15 minutes (Test a few halibut halibut chunks for doneness).
Serve Halibut Lingcod Curry Chowder with broiled Peasant Bread. Butter sliced Peasant Bread, on the middle oven rack, allow to broil on low until lightly browned.