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STUFFED WHITEFISH – Delicious

03 Jun

Stuffed WhitefishWhitefish 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

 

 

Ingredients

  • 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

  1. 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.
  2. Place sautéed mixture in a bowl and add bread cubes, thyme, stock, lemon zest and juice. Combine well.
  3. Pack mixture into whitefish cavity. Place stuffed fish (and any remaining filling) in a greased roasting pan.
  4. Bake in oven for about 10 minutes per inch of thickness of the fish, or until flesh is opaque.
  5. Serve fish on a large platter with stuffing arranged around it. Baked sweet potatoes and steamed broccoli make excellent sides.
  6. For the glass:
    Rieslings and Chardonnays, as well as German-style winter beers, go well with this tasty fish dish.

 

ABSOLUTELY DELICIOUS – ENJOY!

 

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