Modern Cooking with Freshwater Fish
Author Keane Amdahl
Minnesota Historical Society Press (May 1, 2017)
Casts a wide net to gather up tips for purchasing, substituting, and preparing midwestern fish, from whitefish to perch, walleye to ciscoes, in tasty and often surprising ways.
The Midwest is home to streams and lakes and even inland seas, and these assorted freshwater sources offer up much bounty, from classic panfish and trout to world-famous walleye to Lake Superior ciscoes. Whether you’ve anglers among your family and friends or you’ve got a line on specialty markets that are expanding all the time, freshwater fish offer an excellent and varied way to savor “seafood” locally and sustainably.
Creative home cook Keane Amdahl takes the mystery out of this versatile protein source and brings its preparation into the twenty-first century with inspired ingredient combinations and ample advice on how to make the most of what’s at hand. Arranged by fish type, recipes include appetizers like Sunfish Pot Stickers and Harissa Grilled Smelt with Mint and Cilantro Yogurt; new interpretations of soup and salad standbys like Midwestern Fisherman’s Stew and Smoked Trout Kale Niçoise; and flavorful mains like BBQ Northern with Cajun Fried Rice and Walleye with Morels and Brown Butter. Drawing on all things local—from purveyors of smoked and fresh fish to aquaculture farms to farmers’ markets—Amdahl encourages readers to experiment along with him as they seek to thoroughly enjoy their catch of the day.
Keane Amdahl (@FoodStoned) is a social media specialist, food writer, and blogger. His work has appeared in Thrillist, City Pages, Lavender, and Twin Cities Food Finds. He lives in Minneapolis, Minnesota, where "the next culinary revolution is taking place (probably)."
Reviews and news
In the Media:
“The next time some coastal dunderhead tells me that the Midwest is landlocked, I will hold up this book as sacred proof to dispel that myth. Freshwater fishing is a tradition, an institution, and a way of life around here, and this book is full of creative recipes for preparing the juiciest, most pearly-fleshed fish you will ever eat.”
Amy Thielen, author of The New Midwestern Table
Harissa Grilled Smelt with Mint and Cilantro Yogurt
From Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl
This great summer dish has got heat coupled with that beautifully smoky grill flavor. The yogurt sauce helps to drive some of that through and offers a cool, refreshing undertone. I like to skewer the smelt to prevent them from falling through the grill grates, but if you’re using a griddle pan on the stovetop, this step is not necessary.
1 pound cleaned smelt
1/4 cup harissa paste
8 ounces plain yogurt
1 tablespoon chopped mint
1 tablespoon chopped cilantro
1 tablespoon grated onion
juice of 1/2 lime
wooden BBQ skewers
Add the smelt and harissa paste to a large mixing bowl and stir to coat. Let marinate for at least 2 hours or overnight. For the sauce, combine the yogurt, mint, cilantro, onion, and lime juice. Season with salt to taste and refrigerate until needed.
Skewer the smelt and place on a well-oiled grill over medium-high heat. Cook about 1 to 2 minutes per side. Place the smelt skewers on a platter with a side of the dipping sauce and go to town!
- 256 pages
- 50 color photos, 100 recipes, index
- 8x10 inches
- ISBN: 9781681340289
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