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Ingredients

Pan Seared Lake Trout

  • 2 Lake Trout Filet

  • 2 tbls Olive Oil

  • 1 tsp Chopped Dill

  • 1 tsp Garlic Powder

  • 1 Lemon Juiced & Zest

  • Salt & Pepper

  • Remoulade Sauce

Savoy Cabbage

  • 2 Cups Savoy Cabbage, Cored & Thinly Sliced

  • 1 tbls Olive Oil

  • 1/4 Cup Scallions, Chopped

  • 1/4 Cup Water

  • 1 tsp Butter

  • Salt & Pepper

Potato Salad

  • 2 Potatoes Wedged

  • 1 Pinch Paprika

  • 2 tsp Mayo

  • 1 tsp Dijon Mustard

  • Salt & Pepper

  • 1 tbsp Fresh Parsley, Chopped

How To Prepare

Pan Seared Lake Trout

  1. Rub trout with all the ingredients

  2. Add oil to frying pan and sear skin side down until crispy. Then place the trout in the oven at 350 for 15 mins or until fully cooked

  3. Remoulade sauce on top for garnish

 

Potato Salad

  1. Add potatoes in water and boil for 10 minutes or until fork slides in with light push

  2. Let potato cool, then wedge the potatoes

  3. In a bowl, mix all ingredients gently so the potatoes do not break

  4. Add paprika for garnish

 

Savoy Cabbage

  1. In a sauce pan, add water, savoy cabbage, and green onions and cook for 5 minutes

  2. When the water is absorbed, add oil and butter

  3. Season and cook for 5 minutes of until cabbage is tender

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