Re: Muskie Recipes Needed
Well you've come to the right place SBN. Here ya go.......<br /><br />
Baked Muskellunge Steaks (nothing like the smell of fresh muskie cookin)<br /><br />Ingredients<br /><br /> 4 medium sized muskie steaks <br /><br /> salt and pepper to taste<br /><br /> 4 tablespoons butter, at room temp.<br /><br /> 3 tablespoons minced onion<br /><br /> 1/4 teaspoon dried thyme<br /><br /> 1 tablespoon flour<br /><br /> 1 can mushroom soup<br /><br /> 1 1/2 cups milk<br /><br /> 1 tablespoon bottled horseradish, drained<br /><br /> 1/2 teaspoon sugar<br /><br /> 1/3 cup grated cheese <br /><br />Sprinkle the fish steaks with salt and pepper. Melt the butter in a heavy skillet. Saut the fish steaks for 8 minutes, adding the minced onions and the thyme after the steaks are turned.Saut the fish until nearly done. Mix together the flour, mushroom soup, milk, horseradish and sugar. Stir until smooth. Bring the sauce to a boil over medium heat, stirring constantly. Pour sauce over the fish and sprinkle with the cheese. Cover the pan and cook 10 minutes longer. Serve immediately. <br /><br />
Baked Muskie (Over Fire) (Yummmy)<br /><br />Ingredients<br /><br /> one large muskie (nine pounds or more)<br /><br /> salt pepper<br /><br />Stuffing mix:<br /><br /> 1 1/2 pounds stale bread, cubed<br /><br /> 1 onion, chopped<br /><br /> 1 bunch parsley, coarsely chopped<br /><br /> 1 can tomato soup<br /><br /> 1 can full of milk (fresh or reconstituted dry milk) <br /><br />Build a fire in an 18-inch-deep hole, that is longer than your fish and about two-feet wide. Gut and scale the muskie. Rinse the fish thoroughly and sprinkle the interior cavity with salt and pepper. In a large bowl, combine the stale bread, onion and a generous amount of parsley. Fold the can of soup and an equal amount of milk into the stuffing mixture. The stuffing should be n the wet side. Using a large needle and white thread sew down the gill covers and stitch the fishÕs mouth shut. Stuff the fish with the stuffing mix and then sew the stomach cavity shut.<br /><br />Wrap the fish in four or five layers of dry newspaper, folding the paper in at the head and tail. Truss the entire fish with string (the way you would tie up a rolled roast.) Soak a dozen or more sheets of newspaper in water until it is saturated.Wrap the fish as before tying it securely with string. Tie the muskie to a board that is a few inches larger than the fish and about two feet wide.<br /><br />Remove hot coals or embers from the pit, set the wrapped muskie in the pit and cover with the hot coals. Add wood to your fire and keep adding wood while the fish cooks. Allow at least two hours for a nine-pound fish. Remove coals, unwrap the fish and serve.<br /><br />
Muskie Italiano (One of MY's favorites)<br /><br />Ingredients<br /><br /> 1 Package Shredded Mozzarella Cheese<br /><br /> 2 Tablespoons Olive Oil (or olive oil-flavored no-stick spray)<br /><br /> 1 Package Rotini or Fettuccine Noodles<br /><br /> 1 Pound Boneless Fillets<br /><br /> 1 Medium-sized Jar Heat-and-Serve Pasta Sauce<br /><br /> Large Covered Casserole Dish <br /><br /> Prepare noodles according to package instructions. Coat interior of casserole dish with olive oil or spray. Fill prepared dish nearly 3/4 of the way full with noodles. DO NOT overfill dish. Spoon a small portion of the sauce over the noodles. Lay a layer of single layer of fish fillets on noodles and sauce. Spoon enough additional sauce over fish to just cover it.<br /><br />If you are using the microwave, add cheese now in a thick layer on top of the fish. Cover and cook until the fish flakes easily with a fork. If you are using a regular oven, preheat oven to 375 o F. Do not add cheese layer before cooking. Bake fish, sauce, and noodles in covered dish (allowing 6 minutes per 1/2 inch of thickness of fillets) until fish flakes easily with a fork. When fish is done, remove lid from dish and add the cheese in a thick layer over the fish. Return to oven. Cook uncovered until the cheese is just starting to brown. <br /><br />Happy eating.
