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-Blackened Lake Trout Fillets-
-Poached Whitefish-
-Walleye Jambalaya-
-Whitefish Chowder-
-Wine-Poached Walleye-
-Trout in Wine Sauce-
-Walleye with Beer Batter-
-Curried Trout with Rice-
-Classic Scandinavian Fish Cakes-
-Cajun Whitefish-
Blackened Lake Trout Fillets Ingredients: 4-8 ounce trout fillets 1 lemon, quartered olive oil seasoning mix: 1 tsp salt 1 tsp cayenne pepper 1 tsp black pepper 1 tsp white pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp thyme 1/2 tsp oregano Instructions: Take trout fillets and rub lemon wedges on both sides of the fish. Spray both sides of the fish with the non stick cooking spray. Mix seasonings together on a plate, and lay fillets in the seasoning mixture. Make sure fillets are well coated. On a outdoor grill, heat a cast iron griddle to high temperature for 15 minutes. Place fillets in griddle and cook 3 minutes each side. If you would like a printable version of the recipe, click on "Print This Recipe" below. If you would like to order Fresh Lake Trout, click on "Order Fresh Lake Trout" below. |
Poached Whitefish 4 Whitefish Fillets or Whole Cleaned Whitefish 4 c water, boiling 1 small onion, chopped 1/2 tsp. Thyme 1 Bay leaf 3 cloves garlic, chopped 1/2 tsp. basil 1/2 tsp. sage 1 Tb. lemon juice 1 small red pepper, diced 4 small-medium potatoes, cut into chunks 1 stalk celery, sliced 1 large carrot, sliced minced parsley Rinse fish thoroughly in cold water. If using a whole fish, score back of fish with small slices. To the boiling water add onion,thyme, bay leaf, basil, sage, lemon juice and red pepper. Let boil thoroughly for about 10 minutes, then gently place fish in water (to avoid breaking). Simmer fish 10 minutes and remove from water. Drain, lay on a platter, garnish with minced parsley and serve with drawn butter. If you would like a printable version of the recipe, click on "Print This Recipe" below. If you would like to order Fresh Whitefish, click on "Order Fresh Whitefish" below. |
Walleye Jambalaya 1 lb. walleye fillets, fresh or frozen 1/2 cup chopped bacon 1 cup chopped onion 1/2 cup chopped green pepper 1 clove garlic, finely chopped 1 chicken bouillon cube 1 cup boiling water 1 can (1 lb.) tomatoes 1 can (8 oz) tomato sauce 1 cup uncooked rice 1/4 cup chopped parsely 1 tsp. salt 1/4 teaspoon thyme 1 dash ground cloves 1 dash nutmeg 1 dash cayenne pepper Thaw frozen fillets. Skin fillets and cut into 1-inch pieces. Cook bacon until crisp. Add onion, green pepper, and gerlic, and cook until tender. Dissolve bouillon cube in boiling water. Combine all ingredients and pour into a well-greased 2-quart casserole. Cover and bake in a moderate oven, 350 degrees F, for 50 to 60 minutes or until rice is tender and fish flakes easily when tested with a fork. Serves 6. If you would like a printable version of the recipe, click on "Print This Recipe" below. If you would like to order Fresh Walleye, click on "Order Fresh Walleye" below. |
Whitefish Chowder 2 Tbsp. finely diced ham 1 bunch green onions, chopped 3 medium potatoes peeled and diced 1 tsp. salt 1/8 tsp. white pepper 1 cup water 1 quart milk, scalded 1 lb. minced whitefish, thawed 4 Tbsp. soft butter 4 Tbsp. flour 1 cup cream paprika for garnish In large heavy pot saute ham and onions together over medium heat until onions are soft. Add potatoes, salt, pepper, and water. Simmer until potatoes are cooked. Add milk and minced whitefish. Stir to break up fish. In small bowl blend butter and flour until roux is formed. Stir mixture into chowder and cook until thickens. Add cream, don't boil and garnish with paprika. Makes 6 servings. If you would like a printable version of the recipe, click on "Print This Recipe" below. If you would like to order Fresh Whitefish, click on "Order Fresh Whitefish" below. |
Wine-Poached Walleye 2 lbs. skinned walleye fillets cut in serving-size pieces 3 cups water 1 cup finely chopped celery and leaves 1 large onion, sliced 1 large bay leaf 1 teaspoon finely chopped parsely, fresh or dried 1 tbsp. lemon juice 1/2 cup white wine 1 tsp. salt and 1/2 tsp pepper Combine all ingredients except fish, and simmer in covered pan for 1/2 hour. Add fish fillets and bring to boil. Then reduce heat, cover and simmer 15 minutes longer. Remove fish from pan and arrange on platter. Serve either with liquid and ingredients fish were poached with or with hot celery sauce. If you would like a printable version of the recipe, click on "Print This Recipe" below. If you would like to order Fresh Walleye, click on "Order Fresh Walleye" below. |
Trout in Wine Sauce 2 lbs. lake trout fillets or other fish fillets salt 1 dash pepper 3 tomatoes, sliced 2 tbsp. flour 2 tbsp. butter or margarine, melted 1/2 cup skim milk 1/3 cup dry white wine 1/2 tsp. crushed basil chopped parsely Preheat oven to 350 degrees. Thaw and skin fillets. Sprinkle fillets on both sides with salt and pepper. Place fillets in a single layer in a greased baking dish, 12 x 8 x 2 inches. Arrange tomatoes over top of fillets. Sprinkle with salt and pepper. Blend flour into butter. Add milk gradually and cook until thick and smooth, stirring in wine and basil. Pour sauce over top of tomatoes. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley. Makes 6 servings. If you would like a printable version of the recipe, click on "Print This Recipe" below. If you would like to order Fresh Lake Trout, click on "Order Fresh Lake Trout" below. |
Walleye with Beer Batter 2 lbs walleye fillets 3 eggs 1/2 can cold beer 1 tsp. salt 1/2 cup flour 1/2 cup cornmeal 1 tsp. salt Beat eggs until fluffy. Add beer and 1 tsp salt. In separate bowl, combine flour, cornmeal and remaining salt. Dip fillets first into liquid batter then into dry mixture, and back into liquid batter. Fry in butter until light brown and fish flakes with a fork. Serves 4. If you would like a printable version of the recipe, click on "Print This Recipe" below. If you would like to order Fresh Lake Trout, click on "Order Fresh Lake Trout" below. |
Curried Trout with Rice 2 lbs. lake trout fillets 1/2-2/3 cup water Milk 2 tbsp. butter 1 tbsp. chopped green pepper 1 small onion, chopped 1/4 cup chopped celery 2 tbsp. flour curry powder salt 2-3 cups hot cooked rice 2 tbsp. chopped parsley Simmer fish 10 minutes in shallow pan with water. Drain and save liquid. Add milk to make 1 cup of broth. To make sauce, melt butter or fat and saute green pepper, onion celery for a few minutes. Stir in flour and add the cup of broth. Cook until thickened, stirring constantly. Add curry powder and salt to taste (amount of curry powder may vary from 1/4 to 1 tsp). Remove bones from cooked fish. Arrange on hot platter with a border of flaky rice. Pour sauce over fish and sprinkle with parsley. If you would like a printable version of the recipe, click on "Print This Recipe" below. If you would like to order Fresh Lake Trout, click on "Order Fresh Lake Trout" below. |
Classic Scandinavian Fish Cakes 3 cups flaked, cooked trout or whitefish 1/2 cup mashed potatoes 1 1/2 tbsp. grated or chopped onion 1 tsp. finely chopped celery 1 tsp. parsley flakes 1 tsp chopped or dried chives 1 egg, lightly beaten tomato sauce Salt and pepper fish to taste. Mix all ingredients together and add just enough tomato sauce to make the mixture moist. Shape mixture into 2 1/2" rounds or squares, 1/2" thick. Sprinkle with paprika and pan fry slowly in butter or margarine until golden brown on other side. Fry slowly so cakes will set and not break apart when turning. Serve hot. If you would like a printable version of the recipe, click on "Print This Recipe" below. If you would like to order Fresh Lake Trout, click on "Order Fresh Lake Trout" below. |
Cajun Whitefish 1 Tbsp. paprika 2 1/2 tsp. salt 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. cayenne pepper 3/4 tsp. white pepper 3/4 tsp. black pepper 1/2 tsp. thyme 1/2 tsp. oregano cooking oil 4 tbsp. melted butter Whitefish fillets Mix all seasonings and keep extra in a dry, sealed bag or jar. Heat large skillet with cooking oil over high heat. In small dish melt butter. Dip each fillet in butter then roll in seasoning to coat fish on both sides. Place fish in skillet and cook until underside looks charred, turn and finish cooking. Serve with melted butter. If you would like a printable version of the recipe, click on "Print This Recipe" below. If you would like to order Fresh Whitefish, click on "Order Fresh Whitefish" below. |
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