Fresh-fish feasts

Enjoy your hardwater catches right away with these tasty lunchtime recipes

1Scott Gardner

There are countless great recipes for preparing winter’s catch of the day in your kitchen, but why not enjoy your fish when it’s at its freshest, right out on the ice? Along with a little prep work at home before you head out, all you need to prepare these delicious, easy-to-make lunches is a portable camping stove, some pots, pans, bowls and cooking utensils and, of course, a few fish on the ice. Each of the following recipes feeds four hungry anglers.

 

A culinary arts instructor at Winnipeg’s Paterson Globalfoods Institute, hunter and angler Cameron Tait (above) is Outdoor Canada's Table Fare game recipe contributor. His dishes are photographed by 100 Acre Woods Photography.

perch hash100 Acre Woods Photography

PERCH & POTATO HASH

AT HOME

  • 1 onion, diced
  • 1 sweet potato, peeled, diced and boiled until semi-soft
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 cup chopped packed kale

ON THE ICE

  • 8 perch fillets
  • Cajun seasoning
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 4 slices prosciutto
  • 4 eggs
  • Kosher salt and black pepper, to taste

AT HOME

  1. Prepare all vegetables and place in travel containers.

ON THE ICE

  1. Season fillets with Cajun seasoning on both sides, then cut in half.
  2. Heat camping stove to medium heat. Add oil to a 12-inch cast iron skillet and sear fillets for 1 minute on each side; remove and set aside.
  3. Add butter to same skillet and sauté onion and sweet potato until light golden brown. Add peppers and sauté for 5 minutes, then add kale and mix thoroughly.
  4. Make 4 wells in the vegetable mixture. Place one slice of rolled prosciutto in each well, then crack one egg into each well and season with salt and pepper. Reduce heat to low, place perch on top of mixture and cover with lid for 5 to 7 minutes before serving.

Pike Cataplana100 Acre Woods Photography

PIKE & CHORIZO CATAPLANA

AT HOME

  • 3 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 chorizo sausage, sliced
  • Pinch of red pepper flakes
  • ½ bulb fennel, thinly sliced
  • 1 roasted red pepper (skinned, seeds removed), diced
  • 4 Roma tomatoes, seeded, diced
  • 1 bay leaf
  • 2 cups chicken broth
  • ½ cup white wine

ON THE ICE

  • 1 cup Arborio rice
  • 1 pike fillet, cut into 4-oz portions
  • 8 large shrimp, peeled and deveined
  • Kosher salt and paprika, to taste
  • 1 lemon
  • ¼ cup chopped cilantro

AT HOME

  1. Heat olive oil in a heavy pot over medium heat. Add onion, garlic, chorizo and pepper flakes; sweat for 10 minutes. Add fennel, pepper, tomatoes and bay leaf. Let cook for another 5 minutes, stirring occasionally.
  2. Add broth and wine to pot and bring to a boil, then remove from heat. Once cooled, place vegetable mixture in a travel container and chill.

ON THE ICE

  1. On a camping stove, bring vegetable mixture to a boil in a skillet, add in rice and stir to combine. Reduce heat to low and simmer for 15 minute, stirring occasionally.
  2. Place pike and shrimp on top of rice and vegetable mixture, then season with salt and paprika. Cover and cook for another 8 to 10 minutes.
  3. Squeeze lemon juice overtop and garnish with cilantro.

Burbot Chowder100 Acre Woods Photography

BURBOT & POTATO CHOWDER

AT HOME

  • 4 red potatoes
  • 2 tbsp butter
  • ½ cup leeks (white portion only)
  • 3 cloves garlic, chopped
  • 4 tbsp flour
  • 1½ cups chicken broth
  • 2 cups half-and-half cream
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 6 bacon slices

ON THE ICE

  • 2 burbot fillets, diced large
  • ¼ cup sour cream
  • ½ cup grated white cheddar cheese
  • ¼ cup chopped green onions

AT HOME

  1. In a pot of salted water, boil potatoes until tender, then cool and dice into large chunks. Place in a travel container.
  2. Place butter in a small pot, set heat to medium and sweat leeks and garlic until translucent. Stir in flour with a wooden spoon and cook for 3 minutes (do not brown). Remove from heat, quickly whisk in broth to prevent lumps, and add cream and seasoning. Bring soup mixture to a simmer, then let cool and place in a separate travel container.
  3. Cook bacon until crisp, then coarsely chop and place in a separate travel container.

ON THE ICE

  1. In a heavy pot, bring soup mixture to a simmer on a camping stove, then add potatoes and burbot; stir gently then cover. Reduce heat and cook for 10 minutes.
  2. Pour into bowls and top with sour cream, cheese, onions and bacon.

Tempura Trout100 Acre Woods Photography

TEMPURA TROUT & ZUCCHINI FRIES

AT HOME

  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tsp baking powder
  • 1 zucchini

Dipping sauce

  • ¾ cup mayonnaise
  • ½ tsp chopped ginger
  • ½ tsp chopped garlic
  • 1 tbsp chopped cilantro
  • 2 tsp lime juice
  • Few drops Tabasco sauce

ON THE ICE

  • 1 lb trout fillets
  • ½ cup rice wine
  • 2 litres oil
  • 1 cup water
  • 2 egg yolks
  • 1 tbsp kosher salt
  • 1/8 tsp chili flakes

AT HOME

  1. Combine flour, cornstarch, salt, sugar and baking powder in a large sealable bag.
  2. Cut zucchini lengthwise into thin spaghetti-like strips and place in a travel container.
  3. Combine ingredients for dipping sauce and place in a separate travel container.

ON THE ICE

  1. Cut trout into 4-inch strips, place in a sealable plastic bag, add rice wine and marinate for 20 minutes.
  2. On a camping stove, heat oil to 385°F (check with a thermometer). In a medium bowl, make batter by combining pre-made flour mix, water and egg yolks until just mixed (don’t over mix).
  3. Remove trout from marinade and pat dry, then dip into batter. Carefully place coated fish in the hot oil and deep-fry until golden brown (about 2 minutes); place cooked fish on a paper towel-lined plate to drain.
  4. Coat zucchini with batter and fry, then season with combined salt and chili flakes. Serve with dipping sauce.