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Friday Fish Fries
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Wisconsin Up North Dining Areas
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Woodruff

Western U.P. Michigan Dining Areas
Bessemer
Ironwood
Lake Gogebic
Marenisco
Porcupine Mountain
Wakefield

Watersmeet

 

SAUCE RECIPES

LEMON CAPER SAUCE
 
Juice of 5 lemons or 1 c. bottle lemon juice-3 tsp. Capers with packing liquid- ¼ tsp. Cayenne pepper- ½ tsp. Salt- ½ tsp. Cracked black pepper- 1 tbsp. Fresh parsley (chopped).
 
Blend the ingredients for 10 seconds in a food processor.
 

SAUCE MIGNONNETTE (MIN-YON-ET)
 
1 c. red wine vinegar- 4 large shallots, peeled (substitute one small onion and one garlic clove, peeled)- 2 tsp. Cracked black pepper- ½ tsp. Salt- ¼ tsp. Cayenne pepper- juice of a whole lemon.
 
Process the ingredients for 20 seconds in a food processor. Mignonnette, by
The way means black pepper.
 

SAUCE CHINOISE
 
¼ c. Soy sauce- ¼ c. rice wine vinegar (or red wine vinegar)- ¼ tsp. Tabasco sauce- 1 clove garlic, peeled and pureed- 1 small coin fresh ginger, peeled and finely chopped (or two ground ginger)- 4 tbsp. Sliced scallions.
 
Combine and serve at room temperature.
 

COMPOUND BUTTERS
 
Simplicity often is the key to cooking success. One simple step to enhancing the flavor of your main fish course is to use a compound butter.
Compound butters- flavored butters- are used as a sauce, Whether you bake, broil, poach, sauté, or steam your fish- any fish- compound butters often a variety of sauces to please any palate. Best of all, the butters are inexpensive, take less than 5 minutes to prepare, and can be made weeks ahead of time because they store well in the fridge or freezer.
 
¼ lb. Butter, unsalted- 2 tbsp. Olive oil- 2 large cloves fresh garlic (optional) pinch cayenne pepper- 1 tbsp. Lemon juice- 1 heaping tbsp. Flavoring ingredients (suggestions follow)- salt to taste.
 
Soften the butter so you can easily press a finger through the stick. Use only fresh herbs. Don’t over salt. Generally, don’t use more than 2 flavoring ingredients. Add all ingredients except the butter to the work bowl of a food processor or blender. Process for 30 seconds. Add the butter. Process for another 30 seconds. Taste and adjust for seasoning (salt and pepper). Use it immediately, roll it in waxed paper or foil and freeze it, or keep it in a covered cup in the fridge until you’re ready for it.
If a food processor or blender is available, chop the ingredients as finely as possible and stir them in to the softened butter until well blended. Beat in the olive oil. Let stand at room temperature for at least one hour before use or storage.
FLAVORING INGREDIENTS
Dijon mustard, chives, parsley, tarragon, capers, anchovies, smoked salmon, red or golden caviar, sun-dried tomatoes, basil, sorrel, others.
A DIJON MUSTARD BUTTER WITH CHOPPED
SCALLIONS AND PARSLEY
 
Ingredients and hand: butter, olive oil, garlic, cayenne pepper, lemon juice, salt, Dijon Mustard, scallions, and parsley.
  • Add everything except the butter.
  • Process 30 seconds
  • Add the butter and process 30 seconds
  • In less than 5 minutes, for about 5 cents a serving, the finest accompaniment known to man. And it stores well.
 

TWO-MINUTE HOLLANDAISE
 
Anytime is the time for the Lush, creamy, lemon-and-butter satin famous throughout the world as sauce Hollandaise. I can’t think of a fish that doesn’t rise to the occasion in its company, or a table that isn’t more elegant for its presence.
Making a wondrous Hollandaise is easy. In a few simple steps, you can create half-a-dozen classical French sauces that can accompany and enhance fish at any time and for any occasion.
 
Sauce Hollandaise…
8 oz. Melted butter (4 oz. Melted butter and 4 oz. Any tasteless oil will do)- 4’egg yolks- ¼ tsp. Salt- 1 tbsp. Water- 2 tbsp. Lemon juice- pinch cayenne pepper.
 
In a blender or food processor add 4 egg yolks plus a tablespoon of water. Turn on the machine and then add 6 teaspoons of very hot butter (or a combination of butter and oil) one at a time to the egg-yolk-and-water mixture.
Then add the remainder of the hot butter to the yolk mixture in a thin stream about half the thickness of a pencil. Add lemon juice and cayenne. Taste and adjust the seasoning. Add salt and pepper if necessary. This recipe yields approximately 1-½ cups of Hollandaise.
 

OTHER SAUCES
 
Add to basic Hollandaise in the processor: A few tbsp of Dijon mustard to get Sauce Moutarde. A few tbsp of orange juice to get Sauce Maltaise. A few cloves of fresh garlic to get Sauce garlic. A few tbsp of capers to get Sauce Copernicus. A few tbsp of fresh tarragon to get Sauce Tarragonas. A few tbsp of red or golden caviar to get Sauce Haute. A few tbsp of freshly chopped tomato to get Sauce Tomato.

Locate Up North Area Dining
Friday Fish Fries | Where to Dine | Specials | Recipes

Wisconsin Up North Dining Areas
Arbor Vitae
| Boulder Junction | Conover | Eagle River | Hurley
Lac du Flambeau | Lake Tomahawk | Land O Lakes | Manitowish Waters
Mercer | Minocqua | Mountain | Phelps | Presque Isle | Rhinelander
Sayner
| St. Germain | Three Lakes | Tomahawk | Tripoli | Winchester
Woodruff

Western U.P. Michigan Areas
Bessemer | Ironwood | Lake Gogebic | Marenisco
Porcupine Mountain
| Wakefield | Watersmeet


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