This easy-to-prepare dish is my most successful lake trout recipe. It makes for an impressive presentation when hot, with the foil pulling away the skin to reveal the tasty pink flesh.
1 lake trout (4 to 8 lb)
Salt and paprika, to taste
2 tbsp lemon juice
Clean fish and remove head and tail; rinse and pat dry. (If frozen, thaw fish first until it loses its stiffness but remains cold to the touch.) Preheat oven to 450°F.
Sprinkle inside of fish with salt and paprika; drizzle with lemon juice. Grease shiny side of a large sheet of foil with oil and lay fish on top. Securely wrap entire fish in foil to seal in the juices.
Place wrapped fish in a shallow baking pan and bake in oven for 10 minutes for each ½-inch of the fish’s thickness. (You can also use your barbecue.)
Carefully remove foil and skin; the fish is ready if the flesh is opaque. Place fish on a platter and garnish with lemon wedges and parsley. Serve hot or cold—either way, it’s a classic.
Walleye and lake trout cheeks are flavourful little morsels often ignored by outdoorsmen and tossed out along with the rest of the head. They’re easily removed with a sharp knife, however, providing firm, tasty flesh with the consistency of a tender scallop. —Gord Deval