Interesting Open-Face Fish Sandwiches

Fish, thawed, thawed. Salmon is one of our favorites. Whitefish works.
    (up to ½ pound per person)

Cut into 4 oz steaks.

Several slices sourdough bread (or 2 large homemade slices per person)

Marinade (enough for 2, maybe 3 people)

2 TBSP Hoisin sauce

2 TBSP Balsamic vinegar

12TBSP Chardonnay (white wine)

2 TBSP honey

2 TBSP Pepper-infused oil (or olive oil plus some hot peppers, if you like the heat)

Whisk this all together in a flat-bottomed bowl, and marinate the raw fish in it. 

Green Avocado Gunk: (each avocado serves 2, maybe 3)

½ avocado, fork mashed

3 or 4 Spanish olives, minced finely. (Usually these provide enough salt.)

2 TBSP sweet onion, minced finely.

6+ good grinds of black pepper
2 TBSP chopped fresh Thai basil
1 TBSP lemon juice

Mash it all together in a bowl. If you use a food processor, add 3-4 TBSP plain organic yogurt, and 1-2 TBSP olive oil to make it nice & creamy. 

Process:

Marinate the salmon steaks in the marinade sauce. Give ‘em no less than 15 minutes; an hour is not too much. Heat up the grille (I used a George Foreman grille; a barbecue would work well). When it’s hot, put the fish on the grille. Spoon some more marinade on them. Cook them until they’re done all the way through.

While they’re grilling, heat the marinade. It would be good to reduce the mixture by at least 50%.

When the fish is done, cut into ½” x ½” (x 2” or so) strips, and load back into the bowl of reduced marinade. Cover the fish thoroughly.

While this is soaking (again), oil the bread & toast it. When it’s done, spread the avocado green gunk on the toast, and pile on the soaked salmon. Garnish with a little very coarse salt (it’s crunchy!).

Enjoy with a good abbey-style dubbel ale. Ok... you can serve it with a nice white wine, if you want. 

Experimental Low Gluten Bread

1½ tsp bread yeast

1 cup sourdough starter (made with rye & spelt flour)

1 cup rye flour

¾ cup spelt flour

¼ cup 9 grain seed mixture

½ cup potato flakes
1 tsp xanathan gum

2 TBSP sugar or honey

3 TBSP olive oil

1 egg

1 tsp salt

½ cup milk

Load it into the bread machine, set it on "Whole Wheat" and fire it off. Adjust consistency by adding milk/flour as needed to make an appropriate bread dough consistency.