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Old 01-10-2013, 11:03 AM
keep6matt keep6matt is offline
 
Join Date: Jan 2013
Location: Edmonton
Posts: 772
Default Lake trout/Salmon recipe

Here is my version to the best tasting laker you will ever have in your life, yes there are calories but hey,,,you only live once! LOL. This can be either done on a cedar plank (BBQ) or in your oven...your choice. If a cedar plank soak for more than 24 hours in warm water WITH RealLemon juice,,,enhances flavor.

Take the de-boned filet(s) and slice open like you would a submarine bun so you can stuff the filet. Get some Kraft Herb n Garlic cream cheese, spread a layer inside of sliced filet approx an 3/16" to 1/4" thick then sprinkle generously on top of the cream cheese some crumbled bacon bits and carmelized onions, sprinkle a hint of lemon pepper and seasoned salt as well. Then close the filet up and spread the entire top and sides with a layer of mayonnaise (NOT salad dressing!) as the mayo will create a nice glaze on top. You can even mix a bit of brown sugar with your mayo and a hint of seasoning on top like lemon pepper, seasoned salt and dill. Then place in oven on a cookie sheet for 30 mins at 375 deg F. The last 5 mins I like to put on broil for a crispier glaze effect. For the BBQ on a cedar plank place for the same time (30 mins) but have a spray water bottle handy as the cedar tends to catch fire on sides. You will be in for a show stopper of a meal and it completely eliminates the fishy taste/smell and greasy taste of a laker. Enjoy!!!

P.S. deboning a laker is similar to a pike, reference to YouTube videos for easy tutorials on deboning a pike or laker.
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