Seared Lake Trout with Shaved Corn and Bacon Chowder
This recipe comes from Chef Paul Olson of Mission Table. The recipe and story were originally published in the August 2015 issue of Traverse, Northern Michigan’s Magazine. Serves 6.
Lake Trout tips:
Native to the cold blue depths of the Great Lakes, this toothsome member of the char family is readily available at local fish markets, and its fatty orange flesh is favored by local chefs like Paul Olson for its delicious versatility. Here Olson shares two of his favorite grilling preparations.
Nothing says summer al fresco feast like a whole grilled fish laid out among vegetable sides. Source a 4–to–6 pound fresh whole gutted trout from your local fish monger, season it liberally inside and out with kosher salt and fresh ground black pepper. Stuff the cavity with a sliced lemon and onion along with some fresh sprigs of thyme and parsley. Tie the fish with kitchen twine or wrap it in foil and grill over medium-high heat for 7 to 10 minutes per side.
The fillets can be pulled away from the bones tableside and served with fresh lemon wedges.
Lay a lake trout fillet on a large piece of aluminum foil, season liberally with salt and pepper, top with slices of lemon, fresh herbs like thyme, parsley or basil, thinly shaved fennel bulb and a splash of dry white wine. Seal the fillet in foil grill on medium high heat, 3 to 4 minutes per side.
- 6 corn cobs, kernels shaved off
- 2 bay leaves
- 2 sprigs fresh thyme
- 18 fingerling potatoes, roasted and sliced in thirds
- Kosher salt and ground white pepper
- Olive oil, to coat
- 2 cups heavy cream
- 4 ounces Plath’s bacon, medium dice
- 3 stalks celery, small dice
- 1 Spanish onion, small dice
- 6 ears of sweet corn, shucked, silk removed and kernels shaved off cob
- 3 ounces semi-dry riesling
- 1 cup reserved corn stock
- 2 teaspoons Worcestershire sauce
- 3–5 dashes red Tabasco sauce
- 1 tablespoon Italian parsley, chopped
- 6 lake trout fillets, trimmed and skinned, bloodline removed
- Kosher salt and ground black pepper
- ½ tablespoon canola oil