Uploaded September 2017 | Updated September 2026, 12 hours ago
Pinterest sent me a recipe for scallops in Cajun mustard cream sauce. It looked so good I drooled on my iPad. But could I do the recipe with fish? At the supermarket I picked up all the ingredients except the fish. Click SHOW MORE for links, equipment, lake info, recipes, and more.
- - - - - INFO ON THE TACKLE, THE LAKE, VIDEOGRAPHY and MORE - - - - - -
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops about 13 years ago. They no longer sell it. See a similar model here: sportsmansguide.com/product/index/bass-hunter-ex-boat?a=670576.
THE MOTOR: is a Minn Kota, Endura 55. It has a short shaft for small boats, and has 55 LBS of thrust. It runs on a single 12v, deep cycle battery. This exact model has been discontinued.
THE LURE: is a Double Tail Smelly Jelly Shad from HookSetter USA, hooksetterusa.com of Pewaukee, WI. It is attached to a 1/32 ounce jig from Bass Pro Shops. Check out Kris’ Youtube channel here: youtube.com/user/muddyrivercatfishing.
THE SPINNING REEL: is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING ROD: is a Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB line test recommended). It can be found on Amazon, Fish USA, and other places.
THE LINE: is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
THE LAKE: The lake is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE: are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS: We had biologists come out and do an electroshock survey of the lake. They found too many small, stunted bass. Their advice, remove all bass under 12 inches, and release the bigger ones. This rule is usually the opposite in large public lakes.
LARGEST FISH CAUGHT: The biggest was a grass carp I hooked and managed to beach. It weighed over 30 pounds. Next was a channel cat of 10 LBS. The largest crappie was 14¾ inches and weighed 2 LBS and 1 oz. I didn’t measure the largest bluegill, but it had to be at least 10 inches. Finally, my largest bass was 6¾ LBS caught here at Lake Ketchabigwon.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY: The principal camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
- - - - - RECIPES - - - - - -
CAULIFLOWER MASH (fake mashed potatoes)
Ingredients
1 bag 14 oz. of riced cauliflower
4 oz of softened cream cheese
4 TBS softened salted butter
½ tsp. salt
½ tsp. garlic powder
½ tsp. onion powder
½ cup grated parmesan cheese
½ cup shredded sharp cheddar
Instructions
Microwave cauliflower per directions on bag.
Load it into a food processor and process for a minute.
Add the cream cheese, butter, salt, garlic powder, onion powder, parmesan and cheddar. Process until the mixture is smooth and creamy.
SEARED BLUEGILL IN CAJUN MUSTARD CREAM SAUCE
Recipe inspired by the one here: closetcooking.com/2017/02/seared-scallops-in-cajun-mustard-cream.html
INGREDIENTS
1 to 1½ LBS bluegill or other mild fish fillets
Cajun seasoning, enough to lightly dust on both sides of fish
6 to 8 slices of bacon
Grease from 6 to 8 slices of bacon
2 cloves garlic, chopped
½ cup of low-sodium chicken broth
1 cup heavy cream
2 TBS dijon mustard
4 tsp. of grainy mustard mixed with 4 to 6 dashes of Tabasco
2 TBS lemon juice
salt and pepper to taste
2 TBS fresh chopped parsley, or 1 TBS of lightly dried
DIRECTIONS
Lay the the fillets down on a baking sheet and dust with the cajun seasoning.
Fry the bacon on medium heat until it’s crispy. Set aside onto paper towels.
Heat the bacon grease to medium hight. Add the garlic and cook for a minute. Add the fillets and sear, 2 minutes per side, and set them aside.
Add the the chicken broth and deglaze the pan by scrapping.
Add heavy cream, mustards and lemon juice, bring to a boil, reduce the heat and simmer until the sauce thickens, about 3 minutes.
Season the sauce with salt and pepper to taste. Serve the fish in the sauce garnished with the chopped parsley, and crumbled bacon. If you have mashed potatoes or mashed cauliflower, make sure to pour some of the sauce over them.
Background music is “Country Girl” purchased from audioblocks.com.
Pinterest sent me a recipe for scallops in Cajun mustard cream sauce. It looked so good I drooled on my iPad. But could I do the recipe with fish? At the supermarket I picked up all the ingredients except the fish. Click SHOW MORE for links, equipment, lake info, recipes, and more.
- - - - - INFO ON THE TACKLE, THE LAKE, VIDEOGRAPHY and MORE - - - - - -
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops about 13 years ago. They no longer sell it. See a similar model here: sportsmansguide.com/product/index/bass-hunter-ex-boat?a=670576.
THE MOTOR: is a Minn Kota, Endura 55. It has a short shaft for small boats, and has 55 LBS of thrust. It runs on a single 12v, deep cycle battery. This exact model has been discontinued.
THE LURE: is a Double Tail Smelly Jelly Shad from HookSetter USA, hooksetterusa.com of Pewaukee, WI. It is attached to a 1/32 ounce jig from Bass Pro Shops. Check out Kris’ Youtube channel here: youtube.com/user/muddyrivercatfishing.
THE SPINNING REEL: is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING ROD: is a Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB line test recommended). It can be found on Amazon, Fish USA, and other places.
THE LINE: is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
THE LAKE: The lake is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE: are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS: We had biologists come out and do an electroshock survey of the lake. They found too many small, stunted bass. Their advice, remove all bass under 12 inches, and release the bigger ones. This rule is usually the opposite in large public lakes.
LARGEST FISH CAUGHT: The biggest was a grass carp I hooked and managed to beach. It weighed over 30 pounds. Next was a channel cat of 10 LBS. The largest crappie was 14¾ inches and weighed 2 LBS and 1 oz. I didn’t measure the largest bluegill, but it had to be at least 10 inches. Finally, my largest bass was 6¾ LBS caught here at Lake Ketchabigwon.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY: The principal camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
- - - - - RECIPES - - - - - -
CAULIFLOWER MASH (fake mashed potatoes)
Ingredients
1 bag 14 oz. of riced cauliflower
4 oz of softened cream cheese
4 TBS softened salted butter
½ tsp. salt
½ tsp. garlic powder
½ tsp. onion powder
½ cup grated parmesan cheese
½ cup shredded sharp cheddar
Instructions
Microwave cauliflower per directions on bag.
Load it into a food processor and process for a minute.
Add the cream cheese, butter, salt, garlic powder, onion powder, parmesan and cheddar. Process until the mixture is smooth and creamy.
SEARED BLUEGILL IN CAJUN MUSTARD CREAM SAUCE
Recipe inspired by the one here: closetcooking.com/2017/02/seared-scallops-in-cajun-mustard-cream.html
INGREDIENTS
1 to 1½ LBS bluegill or other mild fish fillets
Cajun seasoning, enough to lightly dust on both sides of fish
6 to 8 slices of bacon
Grease from 6 to 8 slices of bacon
2 cloves garlic, chopped
½ cup of low-sodium chicken broth
1 cup heavy cream
2 TBS dijon mustard
4 tsp. of grainy mustard mixed with 4 to 6 dashes of Tabasco
2 TBS lemon juice
salt and pepper to taste
2 TBS fresh chopped parsley, or 1 TBS of lightly dried
DIRECTIONS
Lay the the fillets down on a baking sheet and dust with the cajun seasoning.
Fry the bacon on medium heat until it’s crispy. Set aside onto paper towels.
Heat the bacon grease to medium hight. Add the garlic and cook for a minute. Add the fillets and sear, 2 minutes per side, and set them aside.
Add the the chicken broth and deglaze the pan by scrapping.
Add heavy cream, mustards and lemon juice, bring to a boil, reduce the heat and simmer until the sauce thickens, about 3 minutes.
Season the sauce with salt and pepper to taste. Serve the fish in the sauce garnished with the chopped parsley, and crumbled bacon. If you have mashed potatoes or mashed cauliflower, make sure to pour some of the sauce over them.
Background music is “Country Girl” purchased from audioblocks.com.
