4 wild fish and game lunches to heat up a day of ice-fishing

CANDIED TROUT

• 2 lb lake trout fillet
• ½ cup brown sugar
• 3 tbsp Kosher salt
• Zest of half an orange

GLAZE

• ½ cup maple syrup
• 2 tbsp dark rum
• 1/8 tsp ground black pepper

• ¼ cup white sugar

1. Cut the trout into one-inch-wide diagonal slices. Mix the sugar, salt and zest, then sprinkle the mixture on the trout and place in fridge for 4 hours.
2. Mix together the maple syrup, rum and pepper to make glaze, then set aside.
3. Remove trout from fridge, rinse under warm water and pat dry.
4. Set smoker to 185°F, adding cherry wood chips when hot. Smoke trout for 2 hours, then remove.
5. Preheat oven to 300°F. Brush glaze on top of trout, then sprinkle lightly with sugar. Bake for 30 to 45 minutes or until trout is tacky and candied. Remove, let cool and place in a travel container.