Hardwater helpings
These easy-to-make fish dishes will warm up your day on the hardwater
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Bacon Catfish
At home
- 2 oz butter
- ½ yellow onion, finely chopped
- 5 oz sliced mushrooms
- ¾ cup red wine
- 1½ cups beef stock
- 1 rosemary sprig
- Salt and pepper, to taste
- 20 baby potatoes
On the ice
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- 8 bacon slices
- 2 tbsp chopped basil
- Cajun spice
- 1½ lb catfish fillet, skin removed
- 2 tbsp olive oil
- Salt and pepper, to taste
- 3 green onions, chopped
At home
- Melt butter in a sauté pan over medium heat; add onions and mushrooms. Cook for five minutes, then add wine, stock, rosemary, salt and pepper.
- Reduce heat to low and simmer sauce for 15 minutes; let cool and place in travel container.
- Boil baby potatoes until tender; let cool and place in travel container.
On the ice
- Lay bacon on cutting board, sprinkle with basil and lightly season with Cajun spice. Tightly wrap bacon around fillet, using toothpicks to hold strips in place.
- Heat camping stove to medium heat; using a grill plate or frying pan, cook bacon-wrapped fish on all sides until golden brown (approximately 10 minutes).
- Heat olive oil in sauté pan, add potatoes, season with salt and pepper and cook until golden brown; in the meantime, heat sauce.
- To serve, top potatoes with green onions and bacon-wrapped fish, then pour sauce over everything.