Fish-Hawk.Net

Whats your favorite way to prepare laketrout?

Looking for ideas for stuff and bake methods
for a fine Big Rideau 24" laker


Chubb

I don't know to many recipes for lakers but the most of the time we just stuff them with fresh lemon slices, garlic, onions and you could add other things if you wanted for flavors. My mother used dill/lemon/garlic and it tasted very good too.

I use a little Roasted Garlic Fishcrisp (or italian) and a dawb or 2 of butter wrapped in tinfoil on the barbeque. About 2min before done, I open the foil up to brown.

Sometimes..Lemon& Onion slices, a little garlic and oregeno wrapped in foil on the barb.

or

1 or 2 pears peeled, cored and quartered, salt & pepper, wrapped in foil on the Barb (pears are pitched after cooking).

Just finished off dinner

I ended up baking the laker with some wild apple slices, cillantro, lemon slices,butter and salt and pepper.
it was darn good
and almost as fun cooking as it was catching.

Skin side down on the BBQ with a little mayo and Motreal steak spice lid down for 10 mins on the lowest heat

YUm YUM

Due to the fact that a lot of people don't care for Lake Trout...can be a little strong sometimes, I use the following recipe in the attached news article. It works great with Lakers. Enjoy

Brooksy

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I use this recipe for salmon and rainbows but it also works well for lake trout.

Place one filet in backing dish. Mix 1 package of cream cheese with 1 can of shrimp and 1 can of crab meat and a couple of dashes of tabasco sauce. Spread mixture over filet and place second filet on top. Lay bacon strips over top filet and layer with slices of lemon.

If cooking on a propane BBQ I place the stuffed filets on a board wrapped in aluminum foil. Before putting on BBQ I place a foil pan of hickory chips (soaked in water for 1/2 hour first) directly on top of the briquettes. Cook on a low heat until filets are cooked through. Cooking time varies according to the size of the fish, for example filets from a 25 lb. salmon will cook on low for approx 2-3 hours. This allows them to get a nice smoke flavor. You can also sprinkle filets with liquid smoke if you don't want to bother with the hickory chips. The leftovers are great cold in a sandwich.

Mmmmmm Getting hungry just thinking about it.