Soon after the Dolly Vardens started striking off our beach, Michelle hit on a great way to prepare them for dinner:
In a lidded pan, sauté onions and garlic in butter or olive oil.
Lay chunks of fresh fish onto the finished sauté (Michelle pre-portioned the fish into three chunks).
Reduce heat, cover with lid, and cook till fish is just done.
Serve the fish with sauté on top or along side.
Dolly Varden, like their close cousin, trout, should not be overcooked. Keep an eye on it to make sure that you remove from heat and serve as soon as it’s properly flaky.
Michelle usually poaches Dollies, or pan fries them if they’re small, like brook trout. This new technique is so easy, and tastes so good, it will likely be our preferred method from now on.