Lake Trout Recipes:
Lake trout are excellent to eat. The flesh will be colored from bright
orange to off white. The larger fish will tend to be oilier than the smaller
sized fish. Lake trout are delicious pan fried, deep fried, baked, and even
boiled. Seasoning is limited to your own tastes and imagination. Serve your
dish with coleslaw or green salad, potatoes, and garlic bread. Add apple pie with ice cream
and you have a nice meal that everyone will enjoy.
To prepare the lake trout for eating most anglers will
fillet, skin-or you may leave skin on, remove the lateral line and all gray
flesh. That leaves a nice piece of fish fillet to use for cooking your recipe.
If you are going to grill your fish a wire basket is a great tool to use. Spray
the basket with oil to speed up the cleaning process. Here are a few
recipes to try after your successful day of fishing.
Mack Cakes with Aeoile
Spread-Courtesy of Maureen Theiler-winner of 2005
Spring Mack Days cook-off. "Thank you" for your participation!!
Same day make and set aside 4-6 cups fresh herb bread crumbs. Canned ones
are too dry and
sour dough changes the taste.
Spread: Combine and refrigerate
1 1/2 cups real mayonnaise
1 large dill pickle, minced
1 cup pecans, finely chopped
Juice of 1/2 large lemon
2 tablespoons finely minced dill
Cakes: Combine-let stand 10 minutes-shape into 6 patties.
4 cups cubed lake trout fillets
1-1 1/2 cups finely prepared bread crumbs from herb bread
1/2 cup minced onion
1 egg, well beaten with 1 tablespoon water
Salt & pepper to taste
Coat patties in remaining bread crumbs to cover. Fry in med-hot skillet
with
2 tablespoons butter and 2 tablespoons olive oil. Fry till crusted,
turn once. Set aside. To SERVE: slather aeoile on both sides
of a bun or bread, top with greens; add patty with slices of dill
pickle.
Mac Fillets-Courtesy
of Maureen Theiler
Combine 1 1/2 cups pecans with 2 tablespoons pepper corns-red, white, green,
and black. Process till finely ground.
Dredge the fillets in the combination and fry in a med-hot non-stick fry pan
with
3 tablespoons butter & 2 tablespoons olive oil till browned and crusted.
Turn once.
Cooking time should be about seven minutes. Longer and the fillets will be
dry.
Serve with greens dressed with Huckleberry vinaigrette.
Huckleberry Vinaigrette Recipe
½ cup
Huckleberry Vinegar
(see recipe)
¼ cup canola oil
2 tsp. sugar
½ tsp. Dijon-style mustard
1 Tbsp. finely chopped onion
¼ tsp. salt
Combine all
ingredients in a blender or food processor. Cover and blend or process until
nearly smooth. Serve immediately or cover and store in the refrigerator for up
to 1 week. Stir before using. Makes about 1 cup.
Huckleberry Vinegar
Recipe : Place 1 cup huckleberries in a medium bowl; set aside. In a medium
stainless-steel, nonstick, or enamel saucepan combine ¼ cup sugar and 2 cups
white wine vinegar. Bring just to boiling over medium-high heat, stirring to
dissolve sugar. Pour vinegar mixture over berries in bowl. Cool slightly. Cover;
let stand at least 8 hours. To store, transfer vinegar to a clean 1-quart jar.
Cover tightly with a nonmetallic lid (or cover with plastic wrap; tightly seal
with metal lid). Store in a cool, dark place for up to 6 months. Stir before
using. This recipe prepares approximately 2½ cups.
Asian Honey Lake Trout
8 oz crushed pineapple, drained
1/3 cup chopped onion-I used yellow but next time I'll try green
1/4 cup honey
3 Tbs. soy sauce
2 Tbs. hoisin sauce-go to the Oriental section of your grocery
2 Tbs. lime juice
2 Tbs. white wine or apple juice
2 teaspoons grated & peeled fresh ginger
1 1/2 teaspoons cornstarch
2 jalapeno chilies, finely chopped
1 garlic clove, chopped
4 lake trout fillets
Mix all ingredients except fish stir well. Set aside.
Place fish in a baking dish and pour sauce over the fillets.
Bake at 425 degrees for 15 minutes. Serve over hot steamed rice.
Freezes well for left over's.
"Mack" Days Breading-2005
& 2006
Fall Mack Days
Lake trout fillets sliced in 1/2" pieces.
2 cups flour
1/2 cup cornmeal
2 Tbs. salt
2 Tbs. ground mustard
2 Tbs. paprika
2 Tbs. garlic salt
1 Tbs. celery salt
1 Tbs. pepper
1 teas. ground ginger
1/2 teas. dried thyme
1/2 teas. dried oregano
Combine all ingredients. Place 1/2 - 1 cup in large resalable plastic bag.
2 eggs
1/2 cup milk-Mix milk and eggs together.
Dip fish fillets in egg mixture. Place fillets-a few at a time in
bag with
breading mix and shake or roll in breading. Fry in hot oil until golden
brown.
Note-Works great on chicken-after browning pieces-place in the oven to finish
cooking.
Poor Man’s Lobster-2005 &
2006 Fall
Mack Days
6-8 potatoes-cut into quarters
6-8 carrots-sliced into 1” pieces
4-6 onions-sliced
½ cup of salt
5 lbs. Fillets-cut into pieces (golf ball size)
Butter
Lemon Pepper
Parsley
Bring 1 gallon of water and the salt to a boil in a large
kettle. Add vegetables to boiling water. Keep water
at a rolling boil at all
times to keep salty taste from becoming too strong. Boil 10 min.
Add fish-keep water boiling-boil for another 10 minutes.
Cook until fish flakes easily with a fork. Do not overcook. Drain water off.
Place on platter and drizzle with melted butter. Sprinkle with lemon pepper and
parsley. Feeds a crowd!!
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Sweet 'n' Sour Lake
Trout
Combine: 1/2 cup brown sugar, 1 cup vinegar, and 2
Tbs. soy sauce-bring to a boil. Add 1 tomato
and 1-2 onions (cut into wedges), 2 green peppers-sliced, and 8 oz. crushed
pineapple or pineapple tidbits w/juice. Mix. Add 2 Tbs. cornstarch that
has been mixed with 2 Tbs. of water, and cook and stir until the
mixture is thickened. Add 3 teaspoons of vegetable oil to the
mixture.
Take 2 Tbs. of melted butter and brush over 4 lake trout
fillets in a baking dish (use a rack in the baking
pan if you have one available). Bake at 350 degrees for 15-20 min.
Drain and place fillets on bottom
of the pan. Pour half of the sauce over the fillets and bake for 25-30
min. Place on serving plate or
container and cover with remaining warmed sauce.
Crispy Trout
2 lake trout fillets-skin removed
1 cup crushed saltine crackers
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 stick butter or margarine, melted
2 tablespoons olive oil
Cut lake trout fillets into small serving size pieces. Mix the crackers, salt,
celery salt, and garlic salt in a bowl. Dip the fillets in melted butter
then
in the crumb mixture. Heat oil and fry fillets for 5 minutes or until
golden
brown and turn and cook the other side. Remove and serve.
Grilled Lake Trout
Fillets of trout-skin on
Grill using high heat or hot coals-grill fish hot and fast.
Spray racks with oil before grilling-saves on the clean-up
Place fillets on the grill skin side down and baste with lemon juice
and lemon pepper. Cook until the skin turns black and flip fillets over
carefully.
Remove the skin and baste with lemon juice and sprinkle with lemon pepper.
Cook until bottom side is golden. Flip back and cook skinned side until
golden.
Pan Fried Lake Trout
4 fillets of lake trout
1/2 cup grated Parmesan cheese
1/2 cup bacon flavored crackers for a smoky taste
or saltines, crushed
1/2 cup cornmeal
1/4-1/2 teaspoon garlic salt
Pinch pepper
2 eggs
1/2 cup milk
1/2 cup vegetable oil
Lemon wedges and/or snipped fresh chives or parsley, optional
Rinse fillets in cold water, pat dry. In a shallow bowl, combine the
cheese,
cracker crumbs, cornmeal, garlic salt and pepper. In another bowl, beat
eggs and milk.
Dip fish in the egg mixture, then gently roll in the crumb mixture. In a
skillet, fry
fish in oil for 5-7 minutes or until the flesh is easily removed from the bones,
turning once.
If desired, garnish with lemon, chives and/or parsley.
Pancake Batter
1 cup pancake mix
1 egg
1 can soda-7-Up or Sprite
2 cups flour
Seasonings-salt, pepper, seasoned salt-
Mix pancake mix, egg, and soda together. Put in
refrigerator at least 20 min.
Mix flour, and seasonings together. Roll strips of fish in flour and dip
in batter.
Fry at 375 degrees until golden and crispy.
Creamy Fish Chowder
4-(2 lb.) lake trout
4 strips bacon-chopped
1 large onion-diced
Potatoes-diced or rice (the more you use, the thicker the soup)
Carrot-1 or 2-diced
1/2 cup butter (1/4 lb.)
1/2-1 gallon milk
Bake or boil fish and remove bones. Brown bacon and add onions-cook until onions
are tender. Boil potatoes just until barely fork tender-drain water-add
bacon, onions, butter. Cover with milk and simmer. Add salt and
pepper to taste. Thicken with 2 tbs. corn starch mixed with 1/4 cup water,
if desired.
Cajun Fried Lake Trout
½ cup prepared biscuit mix
¼ cup milk
1 egg
1cup cornmeal
2 tsp. Cajun seasoning
¼ tsp. Salt
1 ½ pounds lake trout fillets
Combine biscuit mix, milk, and egg together and mix well.
In a separate bowl-combine cornmeal, seasoning, and salt. Dip fillets in wet
mixture and then in dry mixture. Fry in
hot oil. Serve with Ranch Dressing.
Basil Grilled Lake Trout
¾ c. tomato; chopped, seeded, peeled
2 tablespoons basil; fresh, chopped
2 teaspoons vinegar
2 teaspoons olive oil
¼ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon Louisiana Hot Sauce
6 Lake Trout steaks
Place marinade ingredients in a food processor, and process
until smooth. Pour into a shallow dish; add the steaks and turn to coat. Cover
and marinate refrigerated for 1-2 hours turning occasionally. Remove fish from
marinade, reserving marinade. Grill steaks 5 min. on each side, basting
occasionally with the reserved marinade.
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Cajun Lake Trout
1 Lake Trout 2-4 lbs.
1 large onion
Butter
½ bottle of hot sauce (Tabasco)
Using foil to lay the lake trout body on-put 3 or 4 pats of
butter inside the fish. Add the onion and the hot sauce. Seal the foil around
the body of the fish. Cook on a grate over coals long enough to make sure the
fish is cooked through. (20-30 minutes) The skin will stick to the foil and
leave the meat ready to eat.
Blackened Lake Trout
Fillet the fish and cut into manageable sizes.
Cover all sides of the fish with your favorite Cajun
seasoning.
Heat cast iron pan until hot. Take the seasoned fillets
and
dip in melted butter, drop into the hot pan and seer each
side black.
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Smoked Dip
1 cup of smoked, skinned, de-boned, and flaked lake trout-I
have used boiled lake trout without the smoke
and it works well.
Mix with 1cup sour cream, 1cup salad dressing, 1 tsp. dill
weed,
1Tbs. Worcestershire. If desired, add-chopped red, green,
or yellow onion, chopped celery, chopped egg, paprika, horseradish, and capers.
Serve with crackers.
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Foil Baked or Grilled Lake Trout
Lake trout fillets
Cut up onion, tomatoes, green peppers
Butter
Paprika, salt, and pepper
Place fillet on a piece of foil, cover with veggies, and
add a pat of butter. Sprinkle with the seasonings, wrap in foil and place on
grill or bake in oven until the fish flakes easily.
Grilled Lake Trout
Lake trout fillets
Cooking spray
Seasonings-use your favorite Cajun, garlic or onion
powders, salt, pepper, paprika, etc.
Spray the fillets with the cooking spray and season each
side with your seasonings.
Spray again-if you are using skinned fillets a mesh basket
to grill with works great or with the skin on grill on that side first until the
fish just begins to flake, turn carefully and grill for just a short time
longer.
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Grilled Lake Trout
2 lbs. Lake Trout fillets
¼ cup French Dressing
1 tablespoon lemon juice
1 tablespoon grated onion
2 teaspoons salt
Dash of pepper
Cut fillets into serving pieces and place on a greased,
hinged, wire grill. Combine remaining ingredients in a sauce and baste the
fillets with it. Fish flake easily as they cook-using a wire basket holds them
in place while cooking. Place fillets about 4 inches from moderately hot coals
and cook for approximately 8 minutes. Baste again with sauce. Turn and cook
for another 7-10 minutes longer, or until fish flakes easily when tested with a
knife.
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