A Great Way to Cook Dollies

By , June 8, 2010

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.

2 Responses to “A Great Way to Cook Dollies”

  1. Ahem. We don’t get a picture of this either?


    Kristen, the picture police

  2. Mark Zeiger says:

    No, Kristen, I know better than to hover with a camera while Michelle’s trying to get dinner on the table. “I just want a shot of that for the blog” does not wash in this household!

    I’ll work on presentation the next time we prepare this meal, I promise!

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