From the Archives ...

"Angling is an art - Hannah Ledger

and an art worth your learning.."

Presented from Issue 112, October 2014
So said Izaak Walton in the 1600s. It seems that Burnie’s Hannah Ledger has combined angling with art rather well. Hannah is a fish fanatic, outdoor enthusiast and budding, self-taught artist. From as young as she can remember, she has always had crayon in hand, colouring book under arm and as she’s grown as a painter, jars full of paintbrushes and cupboards full of ready-to-go blank canvas’.

A country girl at heart, Hannah was schooled at Yolla District High School, a small ‘farm’ school in the states North West, then went on to Hellyer College where she was given the opportunity to really grow her art skills; And by grow, that meant skipping the classes that would probably have more an impact of getting her somewhere in life, like English and Math to spend every spare minute with the art teacher, painting or drawing.

As typical teenagers do, they make poor decisions- and after being accepted in to one of the countries top art schools, turned down the offer and decided to move to the big island, where she lived for 5 years working in what seemed ‘dead end’ retail.

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Cooking

by Michael Bok

With the recent (accidental) release of over 20,000 Atlantic salmon in the Esperance area it was timely to include a couple of sauces that compliment this king of fishes. Both can also be used with tuna which is also being caught in numbers at the moment.

We have also included an age old recipe for Gravlax - a method of preserving fish, traditionally salmon, but it can also be used for tuna.

Bernaise Sauce
2 tablespoons of tarragon vinegar or 2 tablespoons vinegar and 1 teaspoon dried tarragon
2 spring onions, finely chopped
2 egg yolks
125g cold butter cut into small pieces
pepper

1. Bring vinegar and spring onions to the boil and reduce to 1 tablespoon.  Strain into the top of double saucepan (or use a bowl) over hot (not boiling) water.
2. Add egg yolks and stir until thickened. Add butter a few pieces at a time while whisking the sauce. Sauce should be thick and creamy.
Season to taste. If it separates, remove from heat and add 1-2 teaspoons ice water. Serve warm with Grilled, baked, fried or BBQ fish.

Hollandaise Sauce
2 egg yolks
1 tablespoon lemon juice or wine vinegar
100g melted butter
salt and pepper to taste

1. Place egg yolks and lemon juice in top of double saucepan (or use a  bowl) over hot (not boiling) water and whisk until thick.
2. Gradually add butter, whisking until thickened (if sauce separates, remove from heat and add 1-2 teaspoons ice water). Season to taste.
Serve warm.

Gravlax
Atlantic salmon is the fish traditionally used for Gravlax, but tuna can also be used

1 piece of Atlantic salmon or tuna - approx. 1 kg
2 tablespoons salt
2 tablespoons sugar
1/2 cup dill, finely chopped
1 clove of garlic
1/4 cup of dry vermouth

Clean and fillet salmon or tuna; leave skin on. Remove all small bones with tweezers. Mix salt, sugar, garlic and dill and place one third in a shallow glass, ceramic or stainless steel dish. Place fillet skin side down and sprinkle with one third of dill mixture. Top with second fillet skin side up and cover with remaining dill mixture. Cover with plastic film. Place in refrigerator for 48 hours, basting frequently and turn after 24 hours.
Some recipes recommend placing a weight on the fish.

Sauce:
1 tablespoon Dijon mustard
1 tablespoon American mustard
2 teaspoons sugar
1 teaspoon vinegar
3/4 cup oil
1/2 cup dill, finely chopped

Mix mustards, sugar and vinegar together. Add oil very slowly and fold in dill.

Dill cream sauce:
Stir freshly chopped dill leaves into plain sour cream, or prepared horseradish mixed with sour cream. Delicious with gravlax as well as hot fish dishes.

3. Remove salmon, wipe clean and then cut into paper thin, skin-free slices. Serve as entree on rye or biscuits with sauce separately. Fresh dill is sometimes a little harder to find than traditional herbs, but it is well worth the effort.

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