Even in winter There is fishing. Recently when I went home I had a chance to help out my uncle Luke and Cousin Casey with a little winter fishing. No simple ice holes here. A net was put under the ice and the result was some very tasty walleye and trout. With this in mind I decided to include a few fish recipes for those who definately want more than the supermarket fish.

Baked Lake Trout

A real favorite. Makes a good shore lunch

4-5 lb. whole lake trout 2-2.2 kg

DLS* OR salt and seasoned pepper

onion slices

1 /4 cup dry white wine 60 mL

lemon slices

1. Dress** a whole lake trout (with head and tail removed if you prefer although they add to the aesthetic value if you are going to take it to the table to serve). Place the fish on a large sheet of greased foil.

2. Sprinkle the cavity and the outside of the fish liberally with DLS* or salt and pepper.

3. Place a row of sliced onions in the cavity and then pour in the dry white wine.

4. Wrap well in greased foil, place on a baking sheet and bake at 400°F (200°C) for 10 minutes per inch (2,5 cm) of thickness (measured at the thickest part of the back). Bake just until the meat at the thickest point flakes easily. Do not over bake!

SERVING SUGGESTIONS: Place whole fish on a platter and garnish with lemon slices. To serve, use a knife to remove the skin and then lift the fish off the bones. A 4-5 lb. (2-2.2 kg) fish will serve 6-8. Serve with one of the sauces on the bottem.

* Dymond Lake Seasoning

** A dressed fish is one that has been gutted and cleaned. What did you think it was?

Marie’s Fish Chowder

A great “quicky” lunch.

1/4 cup butter OR margarine 60 mL

V2 cup chopped onions 125 mL

1/2 cup chopped celery 125 mL

1/2 cup diced carrots 125 mL

2 cups diced raw potatoes 500 mL

1 tsp. salt 5 mL

1 tbsp. DLS* 15 mL

1 lb. fish fillets, in bite-sized cubes 450 g

2 cups cream OR evaporated milk 500 mL

1. Melt butter or margarine in heavy saucepan but do not

brown. Add the onions and celery and saute until limp. Add the carrots, potatoes, salt, DLS* and enough boiling water to just barely cover the vegetables. Cover and simmer 10-15 minutes, until tender.

2. Add the cubed fish and cook 5 minutes longer. Add the cream or milk and heat through but do not boil.

Serves 4.

SERVING SUGGESTION: Serve with Bannock and sliced cheese. * For Dymond Lake Seasoning substitute steak spice to taste.

Crispy Fried Fish

vegetable oil for frying 6 fish fillets (cut into approx. 18 pieces)

1/2 cup flour 125 mL 1 tsp. (5 mL) seasoned pepper 1/2 tsp. (2 mL) seasoned salt 1 tsp.garlic powder 5 mL 1/2 tsp. salt 2 mL

1. Heat 1 /4″ (1 cm) vegetable oil in a heavy frying pan.

2. In a bowl or bag, combine the flour, DLS*, garlic powder and salt.

3. Dredge the fish pieces in the flour mixture and fry them in the hot oil until crisp and golden brown on both sides, about 2-3 minutes per side.

SERVING SUGGESTIONS: Serve with Mustard Dill Sauce, or use fried fish to make Fish Burgers. Top your burger with Mustard Dill Sauce, tomatoes, raw onions, mozzarella or Cheddar cheese.

Dymond Lake Seasoning

Provençale Sauce

1 /2 cup butter 125 mL

1 tbsp. Provençale* 15 mL

1. Melt butter and add Provençale. Mix well and serve.

* Provençale, or Herbs de Provence, is a mixture of herbs and spices. You will find it with the other seasonings in your supermarket, or substitute a mixture of basil, thyme, rosemary, fennel seed, parsley, oregano, sage, summer savory, marjoram, lavender.

Mustard Dill Sauce

1 cupmayonnaise OR salad dressing 250 mL 1/4 cup prepared mustard 60 mL

1 tsp.dried dillweed 5 mL 1. Mix well and serve.