Whitefish is especially delicious when caught fresh from Wawang Lake due to its deep, colder waters that whitefish thrive in. This tasty dish, in particular, is sure to become a favorite. Other oily fish, such as lake trout and mackerel, also work well with this recipe.
- Serves: 4
- Course: Lunch, Dinner
- Beer: Dark ale, Porter, Stout
- Wine: All whites, Chardonnay, Riesling
- 4 slices bacon, diced
- 1 large yellow onion, diced
- 1 clove garlic, minced
- 2 cups mushrooms, diced
- 2 tbsp butter
- 4 cups brown bread, cubed
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1/2 cup chicken stock (or white wine)
- 1 tbsp lemon zest
- Juice of 1 lemon
- 1 2 to 3-pound whitefish, gutted and scaled
Preparation: Can also be grilled
- Preheat oven to 350°F. Sauté bacon, onion, garlic and mushrooms in butter in a skillet over medium heat until vegetables soften. Allow to cool.
- Place sautéed mixture in a bowl and add bread cubes, thyme, stock, lemon zest and juice. Combine well.
- Pack mixture into whitefish cavity. Place stuffed fish (and any remaining filling) in a greased roasting pan.
- Bake in oven for about 10 minutes per inch of thickness of the fish, or until flesh is opaque.
- Serve fish on a large platter with stuffing arranged around it. Baked sweet potatoes and steamed broccoli make excellent sides.
- For the glass:
Rieslings and Chardonnays, as well as German-style winter beers, go well with this tasty fish dish.