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Author Topic: After your catch.. Fish recipes  (Read 13213 times)

Offline tbern

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Re: After your catch.. Fish recipes
« Reply #30 on: Nov 25, 2017, 10:08 AM »
Looks very good, Steve! Thanks for sharing the recipe.

Offline Walleyewacker007

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Re: After your catch.. Fish recipes
« Reply #31 on: Jan 08, 2018, 11:22 PM »
Perch or walleye fillets dipped in egg, Shore Lunch and fried up in 375 degree coconut oil...just had 3 of Cascades jumbos that way, hard to beat! Love the different recipies fellas, keep em coming.

Offline FG Steve

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Re: After your catch.. Fish recipes
« Reply #32 on: Jan 26, 2019, 09:28 AM »
After reading the chowder recipes on Ice Shanty, I finally tried my own.  Upon careful consideration, we adapted our clam chowder base and dressed it up a bit.  Turned out to be a total keeper!

Grandpa Steve's Trout Chowder
Serves 10-12

6 fl. oz clam juice
2 1/2 cups water
1 cup diced celery
1 cup diced asparagus tops
6 cups diced potatoes
1/2 cup finely diced onion
1 1/2 teaspoons salt
1/2 teaspoon sugar

1 1/2 sticks (3/4 cup) butter
1/2 cup all-purpose white flour
1 quart (32 fl. oz.) half and half

1/4 cup finely chopped pre-cooked bacon bits (not imitation)
1 15-oz can of corn, drained
1 to 1 1/2 pounds boneless trout fillets
1/2 teaspoon dried parsley flakes
Fresh ground black pepper

Grill the trout according to the basic grilled trout recipe posted elsewhere in this thread.  Let it cool, remove skin and dark flesh, cut it into chunks, and set aside.

If not already done, cook the bacon, allow to cool, chop finely and set aside.

Place clam juice and water in a 3-quart sauce pan. Add the celery, potatoes, onion, asparagus, salt, and sugar.  The liquid should just cover the potatoes and vegetables.  Cook until the potatoes are done to your liking and remove from heat.

Make a roux:  In a 6-quart roaster pan or other suitable soup pot, on the stove over medium heat, melt the butter.  Whisk in the flour and cook until it bubbles well, plus about two minutes.  The roux should begin to change color slightly.

Whisk in the half and half, and cook until it begins to thicken.  It should not boil.  Stir/whisk constantly and be careful not to overcook/scald it.

Once the cream base has started to thicken, add all the ingredients from the sauce pan (including the liquid!), plus the bacon, corn, parsley, and trout.  Cook a few more minutes, stirring constantly to avoid sticking in the pot but gently to avoid breaking up all the trout chunks.  Some of them will disintegrate and thatís OK.  Add fresh ground black pepper to taste.

Serve with breadsticks and/or crackers.



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