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Horseradish-Encrusted Whitefish
I once asked the chef at a very exquisite fine-dining
restaurant if he would share with me his recipe for
horseradish-encrusted whitefish -- an awesome dish but a recipe that
I had assumed would be quite difficult to replicate; surprisingly...
it was not. |
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Bass Veronique
If you are a little adventurous and want to try a dish that is to
die for, this one will do the trick. Although I've tried other
types of fish, small mouth bass seems to have the character to stand
up to this dish. |
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Italian-Style Northern
Pike
Here is
another great recipe idea for you to try; it’s kind of like an Italian
stir-fry. The preparation is quick and easy and you’ll create big smiles
of approval with the results... |
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Pickled Northern
Pike
This recipe was submitted by Brenda & Don Granger, former owners of
Driftwood Lodge Resort on Lake Kabetogama. |
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Mesquite-Grilled Margarita Pike
Here is one of my all-time favorite recipes for northern pike --
especially pike with the y-bones removed. It was inspired by the
many foods I've come to love that are prepared in a Spanish style... |
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Kab Cakes
This is a great way to use any single fish or combination of fish!
The cakes have an outstanding flavor and are easy to make. The
best part is that the recipe can be made in advance and then
assembled at the last minute! |
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Fish Tacos
Now, I had heard of – and
seen on several menus – fish tacos, but I had never tasted any. Sounded
a bit strange at first, but the idea grew on me and I decided to try to
make some. I’m glad I did, because the results were incredibly good and
the recipe is really easy: |
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Pan-Fried Fish
Did you ever wonder what to do with all those broken
potato or tortilla chips that fall to the bottom of the bag?
They're too small to eat and usually they just get thrown away.
Well, here's a way to keep from wasting them. |
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Walleye Cheek Dip
A very quick and simple-to-make
dip that will elicit a lot of oohs and ahhs! The main ingredient -
walleye "cheeks" - is one that is normally tossed out after the
fillets are removed from the fish. These morsels
are considered to be the "fillet mignon" of the walleye.
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Fish
Stock
All you will need are some fresh fish carcasses, gutted, gilled and rinsed, maybe a bit of chicken bouillon and water. If you are on the lake with kitchen facilities, the task is pretty simple: ask the dock boy. The carcasses normally get thrown away… what a waste! |
