Thursday, July 29, 2010

St.Lawrence River shore dinner

Shore dinners are famous with the fishing guides on the St.Lawrence river.
While the group digs into the freshest fish they have ever eaten and the corn and potatoes, the guide begins preparations for dessert. Eggs are broken into a bowl and sugar and cream are added. The batter is used for bread that has been drying in the sunlit breeze for about an hour. Thrust into the rolling hot fat-back grease, the batter immediately puffs up, making the French toast resemble the finest French puff pastry. The French toast is served on the clean bottom of the upside-down plates that were used for the meal. It is topped with butter, a bottle cap of maple syrup, a bottle cap of cream and bottle cap of brandy, with strict directions "not to let your cap spill over."


While this is devoured, a second issue is prepared for those wanting another. All of this is topped off with the brew locally known as "guides coffee". Strong and dark, it is a necessity for those wishing to stay awake for the ride back to the dock.

SAUT√ČED SMALLMOUTH BASS
1½ pound smallmouth bass, filleted
5 tablespoons butter
salt and pepper
1/3 cup yellow cornmeal
1/3 cup flour
1 tablespoon vinegar
parsley for garnish

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