Any good lake trout recipies?

[Stratosman]

Heading to Canada and we may keep a small laker or two for a meal since there are no walleyes where we are staying, anyway, what is the best way to prepare? I presume since they are a oily fish grilling might be the best bet.

[LABS4ME]

I got one guaranteed to please even the non-trout / salmon eaters... real easy too!

- Fillet the fish, remove skin.

- Place fillet on piece of foil big enough to seal up.

- Spread butter on both sides of fillet.

- sprinkle season salt on both sides of fillet

- press a fairly solid coating of brown sugar on both sides of fillet

- add another pad of butter to the top of fillet and drizzle honely over the whole works.

- Seal up foil and place on embers or on a grate over the edge of a fire.

Cook for 10-15 minutes (or whatever is needed depending on thickness of fillets), open up the foil and serve with a little of the carmalized sauce that is made by the ingredients, over the top of the fish... it turns out awesome! Clean up is quick and easy too!

Good Luck!

Ken

[Ebiz]

One of my favorite quick and easy camping recipes for lakers is to simply put fillet in foil with BBQ sauce and onions. Wrap it up and put in the campfire or leave the foil open and grill for 10-15 minutes or until it starts to flake. I was a bit skeptical of the whole BBQ sauce thing but it is acutally quite tastey. I like to use a thicker sweeter sauce for this.

[stick]

I used to do a lot of laker fishing, and we always felt VERY strongly about proper care of the fish you plan to eat. We tried to always clean as quickly as possible, and when the fish was still kicking if at all possible. We would also remove any of the dark meat along the lateral line as that is where the oily "fishy" tasting junk is. It made a big difference. My dad gave lakers away for about 20 years, and then kicked himself for it once he learned about how good they could be.

[smg04]

good call labs.... brown sugar&honey..that sounds fricking awsome, ever try it with browns or rainbows??? dont have to many lakers down in SE Minn

[LABS4ME]

Done it with Rainbows out of Square Lake a couple times... and lakers, and salmon. They were all good!

Taking the lateral line out does help the flavor! Also pull all the 'y-bones' or pin bones prior to cooking unless the guys don't mind a few bones in their fillets. I just 'y-bone' them like a northern.

Good Luck!

Ken

[GRH]

I like to fillet them and leave the skin on. Put a little butter, onions, lemon slices and a few pieces of bacon on top of the fillet. then wrap tightly in tin foil and eather bake or grill.

Another excellent recipe is to take a small tubb of cool whip, and I think it was a cup of mayo. mix together and cover the fillet, then cover that with shredded cheese. then wrap and bake or grill. I thought this would'nt be any good but it was awesome.

[Steve Foss]

We have a recipe we came up with off the cuff one day that requires morels as well as laker.

Prepare morel sauce first. Sautee morels in unsalted butter and cooking wine, seasoning lightly to taste, but lightly is the key. Lake trout of the redfin (inland) variety, and any of the other char species (brook trout, splake, dolly varden, Arctic char) have a fine, delicate flavor, better than any other trout, and too much seasoning will kill it.

Before preparing sauce, fillet laker, leaving skin on. Rub with unsalted butter (or pour melted butter over fillets) but do not otherwise season. Lay on aluminum foil with extra foil to cover fillets. Once sauce is finished, leave it in pan to stay warm and broil/grill laker fillets covered with aluminum foil.

Uncover fish, transfer to plates, pour morel sauce over the fillets and enjoy. A wonderful combination of subtle and complementary flavors. I have never had a redfin laker fillet that was oily, though they are heartier and have more body than other freshwater fish such as walleye and panfish.