Hello Fellow Anglers and Anglerettes,
Welcome to the 2014 Season at Tikchik Narrows Lodge, from Chef Matt (Chewie), and the Culinary Team. We are looking forward to your visit and a bright and sunny season with plenty of hard strikes, bent rods, and tall stories of a day of fishing the world class waters of the Lodge. We are very excited about bringing you some new fresh ideas for all the menus. The green house, (with pilot Tim Enbring at the helm with his green thumb), will be in full swing to help us maintain the freshest ingredients possible to serve the best quality meals that we can. Chef John Is back with his always new and inventive desserts and fresh breads. We are gearing up for a epic season of fishing and food At Tikchik Narrows Lodge!
And to get us started here is a new recipe for Fly Caught Wild Salmon Provenc’ale:
- 3 TBSP OLIVE OIL
- 2 LBS FRESH SALMON CUT INTO 1 INCH CUBES
- 1 TBSP CHOPPED FRESH GARLIC FRESH
- 1 CUP QUARTERED MUSHROOMS FRESH
- 1 CUP BRUINOISE TOMATO FRESH
- 1/4 CUP CHOPPED PARSLEY FRESH
- 1/2 CUPPED CHOPPED SCALLION OR GREEN ONION (TOSS IN AT THE VERY END)
- 1/2 CUP WHITE WINE
- SEA SALT AND PEPPER TO TASTE
GET YOUR SAUTE PAN NICE AND SIZZLIN’ HOT ADD SALMON AND TOSS IN PAN TILL SIDES START COOKING ADD GARLIC SAUTE 30 SEC. ADD MUSHROOMS TOMATOES HIT IT WITH THE WHITE WINE FLAME OFF ALCOHOL ADD PARSLEY ONION AND ADJUST SEASONING. SERVE OVER RICE PILAF OR YOU FAVORITE PASTA. BON APPETITE
Get your sauté pan nice and sizzlin’ hot. Add salmon and toss in pan until sides start cooking. Add garlic. Sauté for 30 seconds. Add mushrooms, tomatoes, and hit with the white wine flame of alcohol. Add parsley, onion, and adjust seasoning. Serve over rice pilaf or your favorite pasta. Bon appetite.