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Fall Canopy, Minnesota

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Saturday, November 21, 2009

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Featured Recipes

Broiled Lake Trout

Ingredients:
Trout fillets
1 onion, chopped
1/2 cup brown sugar
Arrange fillets in shallow pan lined with aluminum foil. Broil fillets 8 to 10 minutes, skin side up, until milky juice appears on skin. Turn fillets over and broil an additional 8 minutes. Remove fillets from broiler and cover with mixture of chopped onion and brown sugar. Return to broiler 5 minutes. Tastes great hot or cold.
Glenn DeWitt
Grimes, IA

Pas Trout Chowder

Ingredients:
1 small onion, sliced
1/2 cup celery, chopped
2 Tbsp. butter
2 small zucchini (about 1/2 lb.), cut into 1/2-inch slices
1 (14.5-oz.) can chicken broth and 1 1/4 cup water; omit salt
2 cups coarsely chopped cabbage
1 (15-oz.) can drained, northern beans
2 Tbsp. fresh parsley
1 Tbsp. fresh lemon juice
1/2 tsp. salt
4 peppercorns
1 1/4 lbs. trout steaks, about 1 inch thick
Thin lemon wedges
Separate onion slices into rings. In Dutch oven, stir onion and celery in butter over medium heat until onion is tender, about 5 minutes. Add zucchini, fish stock, cabbage, beans, parsley, lemon juice, salt and peppercorns. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 6 to 8 minutes, or until zucchini is tender. Add fish. Simmer, stirring gently once or twice, until fish flakes easily, about 10 minutes. Garnish with lemon slices and squeeze juice over chowder before eating.
Robert Horst
Birdsboro, PA