Tofte Charters – Recipes

Almost as fun as catching the fish, a home cooked meal comes in a close second. Here are a few of my favorite recipes.

Grilled Lake Trout or Salmon

Fish fillets
Olive oil or butter
Seasonings (lemon-pepper, salt, pepper, etc)
Lemon wedges

Probably the easiest way to cook fish is on the grill.

We use a fish basket that holds the fillets, putting them skin side down on aluminum foil or right on the grill also works.
Drizzle on olive oil or place butter on fillets, then season them to your liking. I prefer lemon-pepper, but salt, pepper, dill, Cajun are other popular choices.
Lemon wedges on top of the fillet also enhance the flavor.
Grill the fillet until it flakes easily with a fork. We like our fish well done, so we flip the fish basket over at the end to brown the other side.

Captain Peck´s Lake Trout Fish Boil

Fish fillets
1 cup salt
Lemon juice
8 potatoes
3 onions
8 whole carrots (baby carrots also work well)
Melted butter

This is one of my favorite ways to cook lake trout. I use a big turkey fryer pot and propane burner.

Insert the strainer bucket into the pot and fill the water so it is at the top of the strainer.
One cup of salt and a few squirts of lemon juice and start the pot heating.
Then chop up 8 potatoes, a few onions and 8 carrots. I like to keep the onion slices very big so they are easy to separate for those that do not like onions.
Skin the fillet and remove the pin bones and any belly or back fat. To remove the pin bones just cut down through the fillet on each side of the bones. Remove this thin strip of meat and discard. Chunk the fish.
Once the water starts boiling, drop in the potatoes, onions & carrots. The water will stop boiling.
Once it starts boiling again, set a timer for 10 minutes. When the timer goes off add the chunked fish.
Wait until it returns to boiling, then set the timer for 10 minutes. When the timer goes off the fish boil is done.
Pull out the strainer basket and hang on the side of the pot to drain. Some pieces will have gone over the edge so don´t forget to scoop those out as well.

Serve immediately. Melted butter over the top of the mixture along with lemon pepper are my favorite. Enjoy!

TC Fish Cakes

A food processor is definately the best tool for making these – but I have also used the following appliances and they worked pretty good too: hand meat grinder, Kitchen Aid Mixer w/meat grinder attachment, blender, small, cheapo electric kitchen chopper (serious pain but it still worked)! So don't get discouraged if you don´t have a food processor!

4 Pounds Fish Fillets (We´ve used Lake Trout, Herring, Northern, etc.)
2 Large Yellow Onions
1/2 cup Melted Butter
2 Cans Evaporated Milk
1 tsp. Nutmeg
1 tsp. All Spice
6 Eggs
2 Tblsp. Salt
1 tsp. Pepper
1 cup Betty Crocker(R) Dry Potato BUDS

Cut up fillets into large chunks. Cut up onion into chunks. Grind fish and onion together in a food processor. Scrape sides of bowl and grind a second time until mixture is well–pureed. Transfer mixture of fish and onion to a large bowl. Add remainder of ingredients to fish puree and mix until well blended.

Heat an electric frying pan on about 350F or on stove on medium to medium high heat. Some folks opt to use oil, I prefer and only use real butter to saute my fish cakes. Use enough butter to coat pan so cakes do not stick or burn. I continually add butter and keep it at an even temp so as not to burn butter. I use a 2 or 3 TBLSP scoop to drop the fish batter into frying pan. Fry until first side is semi brown and firm enough to flip. After flipping press the cakes down to about 1/2". When the second side is golden brown flip them one more time to brown up the first side.

Place a paper towel in the bottom of a covered casserole dish. Transfer fish cakes into casserole once cooked and cover. This steams the cakes and keeps them warm until time to serve. Enjoy!

Side notes: This recipe makes a lot of cakes. This is good because they are especially tasty cold out of the fridge the next day.

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