Lake Trout Chowder Recipes

Steps:

• In a large pot add potatoes, onions, and celery. Cover with water. Boil until potatoes are just soft.
• Add 2 quarts diced Lake trout. Boil lake trout for 5 minutes. Add evaportated milk and butter. Simmer.

Steps:

• Heat butter in a large, heavy saucepan. Add leeks and saute until tender but not brown.
• Add potatoes and half the milk. Bring to a simmer, cover and cook until potatoes are very tender, about 30 minutes.
• Using a fork, roughly mash the potatoes, leaving some pieces, then add remaining milk.
• Break the trout into one-inch pieces and add it to the saucepan. As the soup cooks and is stirred, the pieces will become smaller.
• Simmer about 15 minutes. Taste for seasoning and season judiciously with salt and generously with pepper. Stir in the cream if desired.
• Serve at once or reheat before serving and sprinkle chives on top.

Steps:

• Place trout, 1 onion, beer, and lemon in a heavy bottomed pot. Bring to a boil; reduce heat to medium and cook until trout easily flakes with a fork, about 15 minutes. Transfer trout to a flat work surface and remove skin. Discard beer, onion, and lemon.
• Place salt pork in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Reserve drippings and drain salt pork on paper towels.
• Melt butter in the skillet. Add remaining onion and celery; saute until almost tender, about 5 minutes. Transfer to the pot. Stir in chicken stock, potatoes, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
• Place trout, salt pork, and heavy cream into the pot. Cook until chowder is heated through, about 5 minutes. Garnish with parsley and chives.

Steps:

• Heat butter in a large, heavy saucepan. Add leeks and saute until tender but not brown.
• Add potatoes and half the milk, bring to a simmer and cook until the potatoes are tender, about 30 minutes.
• Roughly mash the potatoes with a fork in the pan, leaving some pieces, then add the remaining milk. Break the trout up into one-inch pieces and add it to the saucepan. Bring the soup to a simmer. As the soup cooks and is stirred, the pieces of trout will become smaller.
• Simmer for 15 minutes. Taste for seasoning, adding salt if necessary and pepper generously. Stir in the heavy cream.
• Mix whipped cream and horseradish together and top each serving with a dollop of the horseradish cream.

Steps:

• In a skillet, saute onion in butter until tender.
• Transfer to slow cooker; add milk, dressing, fish, broccoli, cheese and garlic powder.
• Cover and cook on high for 1 1/2 to 2 hours or until soup is bubbly and fish flakes easily with fork.

Steps:

• In a large skillet, saute onion in butter until tender. Transfer to a 3-qt. slow cooker; add the milk, dressing, fish, broccoli, cheeses and garlic powder. , Cover and cook on high for 1-2 hours or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired.

Steps:

• Preheat oven to 400°F.
• Line baking pan with aluminum foil or parchment paper.
• Wash fish fillet and pat dry.
• Finely mince shallots.
• Slice lemon.
• Pour olive oil over both sides of fillet. (i put the oil on the paper or foil and coat one side then the other.).
• Place lemon slices on top of oiled paper or foil. Top with shallots, herbs and half of cracked peppercorns and salt.
• Bake for 20 minutes.