Q). Hey Chef, haven’t heard anything
about Favorite Bay, Alaska. Any trips planned for this summer? We
always enjoy reading about your adventures there with Floyd the Mayor /
guide, the bears and the great fishing.
Mary and Jason M.
Marina, CA., Via e-mail
A). Funny you should ask. I just
returned from another incredible visit way up north, this time with my
brother-in-law, the legendary olive man – Jean Mercurio. What a blast!
Already on the first day the fishing was unbelievable. At least 200
pounds of caught, I’m talking cod averaging 12 lbs., |
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about 50 halibut and rockfish 5-7 lbs. each.
This was as perfect a day as you could imagine. Jean was in his element
– non stop fishing, glassy water and master guide Floyd Kookash leading
the way along with his soon-to-be-son-in-law Charlie.
Day 2 starts with a man-sized
breakfast by Chef Pierre Coutou – eggs, bacon, yogurt, juices, fresh
fruit, hot muffins, cereal and lots of hot coffee. Then a two minute
boat ride to catch bait (live herring). Takes about 10 minutes to catch
all we need – 8-10 lbs. Meanwhile, all around us are bald eagles doing
the same. We counted at least 15 eagles fishing along with us. I can
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never say enough about Floyd – master-guide,
master-fisherman, master-cook, master-storyteller and master-baiter. He
is also the master of Angoon, Alaska where guides carry 50 caliber
handguns (hear that Clint?) just in case while fishing a stream,
clamming or shrooming, you run into a brown bear. That’s because there
are more bears per square mile on Admiralty Island than any other place
on earth – magnificent! This is the most diverse fishing experience
anywhere with 4 varieties of trout, 5 kinds of salmon, halibut, herring,
rockfish, yellow eye, true cod, black cod, and skate. |
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One morning we watched a humpback
whale for several hours gliding around in the inside passage water,
which is so protected it’s like a lake. We always meet the most
interesting people like Howard Stienhof, a real outdoorsman and
fisherman. He’s fished all over the world and calls this the best
all-around fishing he’s experienced. Deckhand Charlie Frisby is half
Haida and half Yup'ik a descendant of genuine aboriginal Eskimos.
Charlie is 31 years old and has fished all over Alaska, from the
southeast to the Yukon and St. Paul – the real deal, folks. He and
Floyd’s daughter Malisa are expecting their first child soon – a boy (no
doubt a new generation of master-everything).
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Final morning and Jean catches the
first fish of the day with his own set up – is he proud, or what?! By 4
pm we are loaded up once again with a tremendous catch, including a 25
lb. King salmon – and dead tired. An hour later, just outside of Angoon,
Jean wants to try for one more King. While we are catching more
bait, Floyd breaks out some of his famous smoked sockeye – firm, smoky,
oily and delicious. Okay Jean-o, it’s off to see the fish |
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cleaner and
get some dinner. Pierre prepared a tasty menu of deep-fried whole
snapper, smoked salmon appetizers, crab cakes and King salmon. Jean and
I just had to have some pasta so I made a fast sauce – perfect. Floyd
dropped by and, while sharing a drink or two, gave Jean
a very high complement. He said, “We get a lot of people visiting up
here but not many fishermen – I mean real fishermen. Makes me think
twice about saying I’m a fisherman. The love of fishing is deeply
ingrained in his genes, I’m sure.” Many thanks to our wonderful hosts
Dana Durand, Kimberly Roberts and Gil Lucero. These people will show you
hospitality you won’t believe, from the moment you step off the
seaplane.
In fact, join me next month for my next
visit to Favorite Bay on August 22. Call Kimberly Roberts (866) 788-3344
for booking details, and in the meantime, enjoy Chef Pierre’s renowned
“floating island” dessert recipe: |
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Pierre Coutou's Floating Island
Make a sweet meringue using 6 egg whites, a dash of vanilla, a drop of
almond extract and a pinch of salt. Whip until stiff. Place four large
scoops in a microwave-safe dish with 1/2-inch of water or milk in the
bottom. Microwave 45 seconds to 1 minute. Check to see if done and maybe
give it another 15-30 seconds. |
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Make a vanilla sauce: Heat to a
simmer, 2 cups of cream with a shot of vanilla and a little rum extract.
Whip egg yolks (left over from the meringue) with 1/2-cup of sugar until
yellow. When cream simmers, remove from heat and add yolks, continuing
to stir until it thickens. Give it a little more heat if needed, but
don't let it boil. |
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Caramel sauce: Melt a ½ cup of sugar
slowly in a heavy pan - watch it closely so it doesn't burn - until it
becomes light brown. To assemble: Fill the bottom of a good sized
soup-type bowl with the cooled vanilla sauce. Place a meringue "Island"
in the middle, then drizzle with warm caramel sauce. Finish with
slivered almonds and a dusting of cocoa powder. |
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