-Cam

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1 lb fish fillet (I prefer salmon)

2 Tbsp butter

1 ½ cup sliced mushrooms

¼ cup sliced green onions

1 tsp fresh tarragon (or ¼ tsp dried)

Rinse fish & pat dry. Put fish in baking dish. Turn thin edges under. Sprinkle with salt.

In small saucepan melt butter, add mushrooms, green onions & dried tarragon.

Cook over medium heat until tender.

Spoon mixture over fish. Sprinkle with fresh tarragon (if using).

Bake, covered, in a 450° oven for 12  to 18 minutes.

Delicious served with a rice pilaf, corn on the cob or sautéed potatoes.

Variance: I prefer to grill the fish on the BBQ with just salt on top. Then I make the mushroom mixture and spoon it on top of the fish. Grilled salmon is amazing even by itself. You just have to be careful to not overcook it. The middle should still have plenty of dark pink.

 Poisson au four (Rapide!! Pour toi Pamela !)½ kg de filet de poisson (le saumon c’est mon préféré)2 cuillérées à soupe de beurre1 ½ tasses de champignons en tranches¼ tasse d’onions verts émincés¼  cuillére à café d’estragon Rinser le poisson et le sécher un peu en le tamponnant doucement avec une serviette. Mettre le poisson dans un plat qui va au four. Saupoudrer de sel. Dans une petite casserole, faire fondre le beurre, ajouter les champignons, les onions et l’estragon. Faire cuire à feu moyen jusqu’à ce que les champignons soient tendres. Mettre les champignons sur le poisson, couvrir et faire cuire pendant 12 à 18 minutes. Je trouve que ça va bien servi avec du mais entier.

·         4 garlic cloves, peeled  ·         2 zucchini cut into ½ inch (I like it also with cut, frozen green beans)·         2 ½ cups whipping cream (ditch the condensed soup, this is the good stuff!)·         ½ cup grated parmesan cheese (get fresh parmesan and grate it yourself if you can, it makes a HUGE difference)·         1 tsp anchovy paste (hard to find. I buy canned anchovies, smash them up and freeze what I don’t use)·         2 Tbsp minced fresh basil·         1 tsp salt·         ½ tsp freshly ground pepper·         2 (6oz) cans Tuna·         8 oz penne pasta·         ½ cup dry bread crumbs·         2 Tbsp melted butter (optional) 1.      Heat the oven to 450 degrees. Bring large pot of salted water to a simmer. Add garlic; cook 5 minutes. Remove from water; chop. Place zucchini/green beans in fine-mesh sieve; place in simmering water. Cook for 2 minutes. Remove. Place under cold running water to stop cooking. Drain. Bring water in pot to a boil.2.      In large bowl, stir together cream, cheese, anchovy, basil, salt and pepper. Add tuna, breaking into flaked pieces; stir in garlic and zucchini/green beans.3.      Partially cook penne in boiling water for 5 minutes; drain. Add to bowl. Mix well. Pour into 11×8 glass baking dish. Sprinkle with bread; drizzle with melted butter if using. (Casserole can be made up to 8 hours ahead; cover & refrigerate) Bake, uncovered, 15 to 25 minutes or until sauce is bubbling and top is golden brown.

January-June 2008

July-October 2008

October-December 2008