Cayuga Lake Salmon, Blue Cheese and Porcini Coulibiac

I know I’ve already posted a coulibiac recipe about a year ago, but this one is a bit different. While still keeping the format of a traditional coulibiac (dough, fish, rice), I chose the other elements based on their chemical composition. As it turns out, ingredients that share a lot of chemical compounds are more likely […]

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Lake Trout Rillettes

As I’ve explained before, rillettes were originally a spread made of salted pork slowly cooked in fat, but many recipes involving other meats or fish are now common. In a previous post, I showed how to make some simple, quick smoked trout rillettes as an accompaniment to a seared trout fillet. Here is a slightly more complex […]

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Cured Lake Trout Roe

The icing on the cake when you catch your own fish is that you’ll get plenty of fish roe during spawning season – my last trip alone brought almost a pound! Cured trout roe (personally, I don’t like calling it caviar unless it comes from a sturgeon) has become an increasingly expensive delicacy, with stores […]

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Kutap, Armenian Stuffed Trout

This recipe is the first of my own interpretations of the mythical “Lake Sevan Gifts” that I talked about in my last Armenian Adventures post. It was the perfect thing to do with the trout I just caught on Cayuga Lake! Kutap is an ancient Armenian dish consisting of a whole, boned trout, stuffed with […]

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