Recipe from: Fishing guide Tony Jeffers, from Great Bear Lake Lodge, Northwest Territories.

Serves: 6

Ingredients

  • 2 6-lb lake trout, filleted
  • 6 medium parboiled potatoes
  • 4 celery stalks, chopped
  • 2 large carrots, chopped
  • 1 large onion, chopped
  • 1/2 lb butter
  • 5 strips bacon
  • 1 pinch basil
  • 1 pinch thyme
  • 1 small can niblet corn
  • 1 can evaporated milk
  • 1 sprig fresh dill weed

Preparation

  • Cut fillets and potatoes into spoon-sized cubes. In a large pot, boil water and add potatoes.
  • In a skillet, sauté the celery, carrot and onion with the butter, bacon, thyme and basil (the goal is to soften the vegetables while not burning the butter).
  • Once potatoes are soft, add fish to the pot (the water should cover the cubes by only an inch or so). When water returns to a boil, add sautéed mixture. Simmer for about 10 minutes, then add corn.
  • Remove pot from fire and add evaporated milk. Sprinkle individual portions with small pieces of dill and serve with thick, buttered slices of fresh bread.