The men have been excited about the fishing trip we got them since Christmas, so early on Saturday (like at 5am) my hubby, BILs, step brother and step dad took off to catch us some lake trout to eat for dinner. The problem – how do you cook lake trout? I had no idea, I mean, honestly I’ve only eaten it once at this amazing French restaurant in Chicago. After doing some research I realized that there aren’t a lot of recipes online specifically for Lake Trout so I decided to modify a recipe that called for Tilapia from About.com (you can find it here). We’ve got a lot of different food allergies/intolerances in the house so this recipe was primarily allergen free and then modified from there. Here it is, gluten free, soy free, dairy (whey) free, nut free, Lake Trout Picatta (it’s also garlic free and black pepper free for my momma). Even my non-fish eating family members liked it! It helps when the fish is that fresh!
Lake Trout Picatta (Pan fried Lake Trout with a White Wine, Lemon, and Butter Sauce)
4 large (8oz) Lake Trout filets (or fish of choice)
1 cup gf flour (we used an all purpose gf flour blend, you could use normal flour if you’re not gf)
2 tbsp olive oil
3 tbsp butter (or butter substitute like Earth Balance Coconut Spread)
1 cup white wine
1/4 cup lemon juice
2 tbsp capers (or more if desired)
1 tbsp dill weed
Dry the fish fillets with paper towels and sprinkle with salt (you could also add pepper here, we didn’t because my mom’s allergic). Spread the gf flour (or regular flour if you’re not gf) on a plate. Heat olive oil and 1/2 of the butter in a pan until it’s hot (to check if it’s ready you can drop in a drop of water and it should sizzle). Dredge the fish into the flour (shake off any excess) and lay them in the pan. Pan fry the fish until it’s lightly browned on both sides. It should take about 3 minutes per side. Remove the fish from the pan and keep warm.
Increase the heat of the pan and dump in the white wine, lemon juice, dill, and capers. Cook for a minute then turn off the heat and stir in the remaining butter. Drizzle over the fish and garnish with additional capers if desired. Voila! Here’s the final product…
Just in case you want to see a few pictures from the fishing trip, here they are…. Also big shout out to Showtime Charters in Traverse City. Apparently this guy was the best fishing trip guide the guys have ever had.
All of my recipes are gluten free, soy free, dairy free, and nut free, meaning that they are peanut free, cashew free, tree nut free, walnut free, pecan free, and almond free. They are also free of a lot of other grains and legumes because I’m intolerant to them, along with gluten. My recipes are amaranth free, barley free, chick pea free, buckwheat free, fava bean free, flax free, garbanzo free, oat free, rye free, sorghum free, spelt free, and teff free. If there are easy substitutions to make the recipe egg free I try to include them. My recipes are dairy free – I personally am intolerant to whey and therefore can eat butter. Most recipes can be made completely dairy free with a butter substitute. Feel free to leave any changes you’ve made in the comments for others to see!