Two Hearted Charters - Great Lakes Sportfishing

Two Hearted Charters Recipes:

Two Hearted Charters: Captain Jason Snyder's
GREAT LAKES CAKES

Ingredients:
2 lbs. fresh poached fish (recommend: walleye or salmon)
6 Tbls. butter
1 Tbls. minced garlic
1/2 cup fine diced onion
3/4 cup fine diced red & yellow pepper
1/2 cup fine diced celery
1/2 cup fine diced carrot
4 tsp. dry basil
3/4 cup real cream
2 eggs
1/2 cup plain bread crumbs
1/2 cup panko bread crumbs
Dash of salt & pepper
(Pickled topping for cakes)Ingredients:
2 cups rice wine vinegar
1 cup sugar
2 inches of julianned ginger root
2 cups julianned cucumber
2/3 cup julianned carrot

Melt butter; add veggies; reduce/stirring often; add cream & basil; reduce by half; chill in fridge.
Prepare topping- bring rice wine vinegar, sugar, & ginger to a boil; pour mixture over cucumber & carrot; chill in fridge.
Mix fresh poached fish with 2 beaten eggs, minced garlic, onion, salt & pepper; fold in veggie reduction ; mix well; using hands,form into "patty" (think hamburger);press into bread crumbs (both sides); pan fry with a silver of unsalted butter, approx. 7-12 per side depending on thickness.
Top with strained pickled vegetables.
*Serve with wasabi dots on plate
*Sauce idea: 1/2 cup soy sauce and 1/2 cup brown sugar; reduce down by half

 

Two Hearted Charters: Captain Jason Snyder's
FRESHWATER "SCALLOP"-EDDIE
(my version of seafood spaghetti)

Ingredients:
2 cups of Walleye Cheeks (20 to 30)
1/4 cup diced shallots
2 Tbls. diced sun-dried tomatoes
1/4 cup half-n-half
1/4 cup unsalted butter
1 Tbls. fresh tarragon
1/4 cup sweet white wine
1/2 lb. linguine noodles
3 oz. brushetta topping (found in jar)
1 cup of diced yellow pepper
1 cup of diced red pepper
2 tsp. olive oil
1 cup fresh grated parmesan cheese

Marinade walleye cheeks in wine, tarragon, garlic, shallots & sun-dried tomato; set aside.
Boil water for pasta.
In saute pan, combine peppers with olive oil; cook until oil is reduced, stirring often.
In medium pan, add brushetta, silver of butter & wine; bring to simmer. Drain shallots from marinade
into this pan; bring back to simmer constantly stirring.
Cook linguine noodles (8-12 minutes); preheat oven to 425.
Add half-n-half to your brushetta reduction; continue to stir/reduce while pasta cooks.
Mix reduction, marinade, and drained pasta in casserole dish; splash with wine & silver of butter; top with fresh grated parmesan cheese.
Heat in oven until cheese crusts. *Serve with garlic or french bread

 

 

Two Hearted Charters: Captain Jason Snyder's
SMOKED TROUT BUFFALO DIP

Ingredients:
2 cups of smoked, boneless/skinless, flaked Lake Trout
8 oz. softened cream cheese
1/2 cup blue cheese dressing
1/2 cup frank's redhot sauce
1/2 cup crumbled blue cheese

Heat oven to 350; place cream cheese in baking dish, stir until smooth; mix in dressing, hot sauce, and cheese; stir in smoked lake trout; bake 20 minutes or until heated through. Serve w/crackers or melba toast.

 

 

Two Hearted Charters: Captain Jason Snyder's
GREAT LAKES SALMON IN PHYLLO

Ingredients:
Based on 1 serving:

6 oz. Great Lakes Salmon, skinless fillet
2 sheets of phyllo dough
2 Tbls. bread crumbs
1 Tbls. grated parmesan cheese
2 Tbls. melted butter
1 tbs. basil pesto
2 Tbls. fresh basil
1/4 cup fresh spinach
1/4 cup lemon beurre blanc sauce (recipe below)
1 tsp. fresh chopped parsley
1 tsp. diced red pepper

Slice salmon into two thin 3 oz. portions; lay out 1 sheet of phyllo dough, brush with butter & sprinkle evenly with parmesan and bread crumbs; lay the other sheet on top and repeat the process.
Pat the fish dry with towel & place in the center of the sheets, one next to the other; top with pesto, then chopped spinach & basil; Fold one end back over the fish & herbs, then brush with butter. Fold in the edges & wrap the other part of the phyllo around the salmon to form a package. Brush with butter and sprinkle with bread crumb/parmesan mixure; Bake at 350 for 10-13 minutes; Serve with lemon beurre blanc sauce.
Recipe for sauce:
1 whole stick of butter
1 cup sweet white wine
1 shallot- finely chopped
4 Tbls. of fresh lemon juice
Combine all ingredients in sauce pan; cook over high heat, stirring constantly,until sauce reduces by half.

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