Michigans Whitefish Dinner Recipes

MICHIGAN WHITEFISH CHOWDER

Steps:

• 1. In a large skillet, combine the water, bay leaves and fish fillets. Bring the water to boil, reduce heat and simmer over low heat for about ten minutes.
• 2. When fish is cooked completely, transfer to a shallow bowl and cover to keep warm. Reserve 2 cups of the liquid and bay leaves.
• 3. In a dutch oven, fry the bacon until crisp. Transfer to a plate lined with paper towels.
• 4. Remove all buy one teaspoon of the bacon fat and saute the onion and celery until the onion is translucent. Be sure not to overcook or brown the vegetables.
• 5. Add the reserved cooking liquid to the Dutch oven. Add in the bay leaves, dill weed, salt and pepper. Bring to a boil, reduce heat and simmer for about 10 minutes.
• 6. Add the whole milk, potatoes and smoked whitefish or sausage. Simmer over low heat for about 20 minutes or until potatoes are tender. Add the chunks of whitefish to the chowder, stirring well.
• 7. Cook for another two to five minutes. Add additional seasoning if desired.
• 8. Transfer to serving bowls. Garnish with the pieces of bacon and minced chives.

WHITEFISH GRENOBLE STYLE

Steps:

• Mix the salt, pepper, and garlic with the flour in a plate or pie plate. Pour milk into a separate pie plate and dip the fillets in milk, then dredge in the seasoned flour.
• Heat saute pan over medium heat. When hot, add 1 ounce clarified butter. Place fillets in pan, skin side down (**I always use skinless fish). Cook until golden brown, turn over and cook until done.
• Remove fillets onto a plate. While pan is still hot, wipe the pan out with a clean damp rag or paper towels. Place back on the stove. Add fresh butter; when it starts to brown add the Grenoble sauce and saute until heated, approximately 1-2 minutes. Pour the warmed Grenoble sauce over the fillets** and serve.
• **After reading the first review of this recipe I wanted to add a final note. The cookbook says to serve only 1 tablespoon of the Grenoble sauce over each fillet. That may help in making the dish more balanced, as opposed to using all of the sauce.