Preparations & Procedures

Preservation of Game Meats and Fish

Introduction
Food Safety Guidelines
Freezing Game Meats
Curing and Smoking Game
Drying or "Jerkying"
Corning Game
Canning Game
Making Sausage
Freezing, Pickling and Canning Fish
The Care of Game and Fish




Arctic Grayling Omelet

Taken From: Gourmet Cooking for Free


 



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Again, any fish may be used, but this is the way we make this omelet in my cabin up on the headwaters of the Peace River. For two hungry diners, drench 2 cups of flaked, cooked grayling with 2 tablespoons of lemon juice.
Then separate 5 eggs. Beat the yolks. Stir in 1/2 cup rich milk, 1 tablespoon chopped water cress, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Mix in the fish. Fold in the stiffly beaten egg whites.
Melt 2 tablespoons of butter over low heat in a large frypan and sauté 2 tablespoons minced onion until soft. Pour in the egg mixture. Cook over low heat about 10 minutes, until delicately tan on the bottom. Then place in a preheated slow 300° oven for another 10 minutes or until the top is firm. Divide and serve on heated plates.


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