Recipe from: Fishing guide Tony Jeffers, from Great Bear Lake Lodge, Northwest Territories.

Courses

Lunch

Ingredients

  • 3-6 lb lake trout, filleted
  • 6 medium parboiled potatoes
  • 4 celery stalks, chopped
  • 2 large carrots, chopped
  • 1 large onion, chopped
  • 1/2 lb butter
  • 5 strips bacon
  • 1 pinch basil
  • 1 pinch thyme
  • 1 small can niblet corn
  • 1 can evaporated milk
  • 1 sprig fresh dill weed

Preparation

Cut fillets and potatoes into spoon-sized cubes. In a large pot, boil water and add potatoes.

In a skillet, sauté the celery, carrot and onion with the butter, bacon, thyme and basil (the goal is to soften the vegetables while not burning the butter).

Once potatoes are soft, add fish to the pot (the water should cover the cubes by only an inch or so). When water returns to a boil, add sautéed mixture. Simmer for about 10 minutes, then add corn.

Remove pot from fire and add evaporated milk. Sprinkle individual portions with small pieces of dill and serve with thick, buttered slices of fresh bread.