(847) BIG-FISH or 
(847) 244-3474

Click here for www.wcba.info

SAUCES


SAUCE FOR BROILED SALMON

¼ cup butter
½ tsp. Salt
1/8 tsp. Pepper
¾ tbsp. Lemon juice
½ tsp. Finely chopped parsley

Put butter into bowl and work until creamy. Add salt, pepper and parsley, then the lemon juice very slowly.

CAPER SAUCE

Dry ¼ cup drained, chopped sour pickle and 2 tablespoons drained finely chopped capers on paper towel. Add to 1 cup mayonnaise. Stir in 1 ½ teaspoons each prepared mustard and snipped parsley.

WHITE EGG SAUCE

2 tbsp. Butter
1 cup milk (heated)
2 hard-boiled eggs
¼ tsp. Salt
2 tbsp. Flour
1/8 tsp. Pepper

Heat butter until it starts to bubble. Gradually stir in flour mixed with seasoning. Continue stirring until
mixture is blended. Gradually add heated milk with continued stirring until mixture is smooth.
Slice hard-boiled eggs and add to sauce. Serve hot.

BARBECUE SAUCE FOR SALMON

½ cup lemon juice
1 ½ to 2 tsp. Salt
1 tsp. Dry mustard
2 tbsp. Chopped onion
½ cup salad oil
¼ tsp. Pepper
2 tbsp. Brown sugar

Combine all ingredients and pour over fish. Broil on outdoor grill or under broiler, turning to brown
on both sides.

CUCUMBER SAUCE

1 cup grated cucumber
½ cup sour cream
1 tbsp. Grated onion
1 tbsp. Minced parsley
¼ cup mayonnaise
2 tsp. Vinegar
¼ tsp. Salt

Cut unpaired cucumber in half lengthwise; scoop out seeds and grate. Combine and mix all ingredients
listed thoroughly. Chill. Pour over your favorite fish for a delightful gourmet treat.

5 BUTTER SAUCES FOR FISH (POACHED, STEAMED, BROILED OR SAUTÉED)

1. ALMANDINE

¼ lb. Melted butter in skillet, add ½ cup of sliced almonds - cook until golden brown and then add
juice of ½ lemon.

2. MEUNIERE

¼ lb. Melted butter in skillet, add juice of ½ lemon, pinch of white pepper and 2 tbsp. Of chopped
fresh parsley.

3. ANCHOVY

¼ lb. Melted butter in skillet, add 6 mashed anchovies, juice of ½ lemon, 2 tbsp. Dry sherry and 1 tbsp.
of fresh chopped parsley - mix well.

4. CAPER

¼ lb. Melted butter in skillet, add tbsp. of chopped capers, 2 tbsp. of lemon juice, 2 tbsp of dry vermouth, and 1 tbsp. of chopped fresh parsley.

5. SHRIMP, LOBSTER OR CRABMEAT

¼ lb. Melted butter in skillet, add a pinch of paprika, ½ cup chopped shrimp (or ½ cup of chopped cook lobster or ½ cup of crabmeat). Add pinch of white pepper, juice of ½ lemon and 2 tbsp. dry vermouth.

NOTE: Pour hot sauce of fish - just before serving.

Back to  Recipes

HOME | BEST TIME TO FISH | RATES - TIME SCHEDULE - FISHING LICENSES - SPECIAL EVENTS | FISHING PACKAGES
DIRECTIONS | WRITTEN DIRECTIONS | MEET OUR CAPTAINS |
RECIPES | GREAT LAKES SALMON & TROUT DESCRIPTIONS
SPRING PICTURES | SUMMER PICTURES | FALL PICTURES

    

MAKE YOUR RESERVATIONS TODAY!
CALL (847) BIG-FISH
or (847) 244-3474