Simple Lake Trout Recipe...

[Moses2531]

I'm thinking about doing some lake trout fishing this upcoming season, well they swim in the lake I fish so maybe I can get one, but I was wondering how they are for table fare and if there was a simple method of preparing them, can you deep fry them or cook the fillet as you would a walleye fillet?? Thanks!

[Jackpine Rob]

Lake trout can be fried up like a walleye, and it can be some excellent eating. Because it is richer, I tend to go with "foil trout" more often than pan-fried. Foil Trout can be cooked on a grill (gas or charcoal) over a fire grate while out camping, or in the oven.

Easy thing is to cut your fillet into serving-sized portions, add your favorite spices/veggies, seal in foil, and put them on the grill. Couple of minutes on each side and you're good to go. To add a little smoky flavor I'll sometimes open up the foil, punch a couple of holes to let juices hit the coals, cover and finish the cooking like that.

Favorites on the trout include garlic, onion, green pepper, lemon juice, paprika, fresh ground black pepper, tomato slices to name a few.

Foil Trout also works real well with whitefish fillets.

[Ebiz]

One variation that I really enjoy is putting the fillets in foil with BBQ sauce & onions, wrap up and grill as mentioned above. Also, poking holes for the last couple minutes improves the smoke flavor and drains some of the fat off.

[Finns]

Jackpine: You say "couple of minutes on each side". Do you mean 2 minutes exactly or maybe a little longer as 2 doesn't seem long enough.

Finns.

[Leaky]

Another way I've had it that's pretty tasty is pizza trout. Cover filets with a simple spaghetti sauce and top with mozzarella cheese. Depending on how many fillets you do, bake at 350 for about a 1/2 hr or so. You'll be able to tell when its done by flaking a fillet with a fork. Try not to overcook as it will dry out, even with the sauce on it.

[Jackpine Rob]

I wasn't specific about the actual time because it varies depending on if you're doing campfire, Weber, oven, or whatever.

The fish is done when it flakes, as mentioned by Leaky. This method does not require precise timing, just try to avoid scorching or serious over-cooking.

[Finns]

I kind of figured as much but just wanted to make sure. Thanks.

Finns.

[Deitz Dittrich]

last year at the norhter mn get togeather someone did a "boil" with lake trout. I really wish I could remember who did it? It was to die for. They boiled the fish in small cubes and there was some herbs and seasonings in a small mesh bag that was in the water as the fish boiled. Then it was just a matter of stabbing a piece of fish with a toothpick and dipping it in butter... TO DIE FOR!!!!! I will do my be3st to find out who brought it...

[LABS4ME]

We used this one up in the Arctic when I was fishing up there. Real easy and REAL good.

-Lay your Lake Trout fillet on a big piece of foil.

-Spread a light coating of butter on each side of fillet

-Sprinkle some Lawry's seasoning on both sides of fillet

-Press a good coating of brown sugar on both sides of fillet

-Drizzle a tblspoon or two of honey over the top of the fillet

-Seal up the foil and lay in the embers on the edge of the camp fire. Cook approx. 10 minutes (or until the fish is flaking) It is awesome, the coatings all carmalize and the fish is done to perfection. Drizzle a little of the "sauce" on your piece of fish. I've even done this at home on the grill. Works with Salmon too. Best of all NO CLEANUP.

Good Luck!

Ken

[gonefishin11]

A variation I used on the foil trout everyone has been speaking of was to put orange, lemon and lime slices inside the trout and a pound of butter cut into the tablespoons and spread throughout the inside of the fish. It was absolutely delicious.

[Leaky]

Man, I'm going to make sure I do some copy and paste of this thread. It all looks great!

[Down to Earth]

When you are doing your Lakers in the oven or on the grill are you leaving a skin side on or filleting it out clean on both sides? Thanks.

[LABS4ME]

Whenever I marinate and grill Lakers or Salmon, I always leave the skin on. I make sure the grates have a light coating of olive oil on them and put them flesh side down for the 1st 1-2 minutes to sear the meat and then flip them and finish cooking them with the skin side down. When the meat is done, you can take a metal spatula and slide it between the skin and the meat (leaving the skin on the grill) when serving it, this way the wife won't end up with a big piece of skin on her plate!

When doing foil packs I skin the fillet and just use the meat. I also take out the "gray" line if possible before cooking when doing foil packs.

Good Luck!

Ken

[Steve Foss]

Leaky, do you remember the laker recipe I gave you for the cookbook a couple years back? I can't find it anymore. It was broiled laker drizzled with a sauce of sliced morel sauteed in unsalter butter. We came up with it on the spur of the moment when we had laker fillets and found fresh morels. It was phenomenal. Wish I'd have written it down instead of trusting to memory. Do you still have it? Can you post it here? I wouldn't mind having it to write down. I've got two fillets (skin on) from my last 6.5 lb Burntside laker all shrink-wrapped and frozen. And morel season isn't THAT far off.

[Quickstrike]

I ussualy keep it simple. Most often, I will just fry my lakers up with butter, a little white wine, and whatever seasoning I feel like that evening. I will also bake the filets in tinfoil with butter and spices. Both ways are super easy and taste great. Now that I think about it, I don't know if it's possible to make a Laker taste bad.

[Finns]

STF: Is this it?

Ingredients:

Lake trout fillet (skin left on).

Unsalted butter (not margarine)

Olive oil (not corn, not canola, not anything but olive)

Morel mushrooms (fresh or frozen)

Garlic

Salt

Pepper

Aluminum foil

Parsley

This works best when you've got a grill over the fire, but

could work in a cast iron pan or cast iron dutch oven, if

they have covers and can be kept from getting too hot on

the bottom only.

Sautee morels in butter, adding garlic to taste. Fresh

garlic is best, but garlic powder is just fine and a lot

easier to handle in camp. Don't put too much on, as it will

overpower the delicate flavor of the fish and morels. Set

aside sauce when finished, keeping it warm.

Put laker skin side down on the aluminum foil after bathing

with olive oil and salting and peppering to your liking. No

need to flip the fish, if it's done over a good bed of

coals. Cooking time is at the discretion of the cook, but

overdone fish feels like rubber, so choose wisely.

Open aluminum foil and drizzle on morel sauce. Garnish with

parsley. Eat. No plates needed.

A note: Garlic and salt and pepper lovers will be tempted

to season too much. Morels and laker have a subtle flavor

that's easy to overpower.

Actually, an alternative and slightly simpler recipe for

the tangy flavor lovers is to prepare the fish as already

described, but simply slice tomatoes and onions and drape

them over the fillet before cooking. Then, when you open

the steaming aluminum foil, you've got a tangy flavor to

the fish. And there's no sauce needed.

Finns.

[Steve Foss]

That's the one. Thanks Finns.

[Quickstrike]

that sounds delicious!!!

[Tom Linderholm]

Man oh man! Morels, thanks for reminding me. When you guys get into them this year find me, it will be worth your while.

As far as trout goes for a new menu at our Larsmont Resort, I am working on a Crab Stuffed Blackened Lake Trout.

Shall be doing field tests on it in the next week. I will make sure Quick tries it for ability to wistand abuse and post the recipe of a completed menu item.

Finn, my mouth is watering just thinking about your recipe!

[Finns]

Cheffrey; Not mine, STF's by way of Leaky. Yea it does sound great.

Finns.

[Tom Linderholm]

Thanks to the above authors!

None the less whoever finds the Morels!

Get Ahold Of Me!!!!!!!!!!!!!!

[maj330]

A quick and easy way to prepare a laker fillet is to slather it with basil pesto, wrap in foil, and bake on the grill. Season with salt and pepper to taste. The fillet is easily removed from the skin after baking when serving. This is equally good with a salmon fillet at home in the oven.