Another variation on a theme has resulted in a new master piece.
I call this Nederlander Lake Trout. For the few who are not sure, Nederland is what the people who live in Holland call Holland. This recipe is easy and produces a very nice tasty meal without all the breading and oil normally associated with a meal of fresh fish at an outpost.
It can get great reviews at home too!
One of our regular Wisconsin guests just happens to be a Master Cheese Maker. He brought us some of his creation - Gouda Cheese. Fortunately, he was here just before Karen and I flew to Irene Lake for a little "research and development" trip. We have to know our product and keep it refined to be industry leaders - right.
To make Nederlander Lake Trout:
Catch a few Irene Lake Trout. Fillet them so they are bone free (I'll have a video blog doing this soon). Cut the fillets into thirds. Open a bottle of white wine. Have a glass.
On a sheet of foil or a cookie sheet, spread butter to cover and add minced garlic liberally - you can never have enough garlic.
Have another glass of wine and then lay the fillets on the butter and garlic. Salt and pepper to taste, add your favorite spice mix (I use roasted garlic and red pepper which goes well with fish).
Thinly slice the Gouda cheese ( I have used a mild Swiss as well) and lay cheese on each piece of fish. A real Dutch cheese slicer (the hand tool not the guy) works best.
Put the fish either on the BBQ (med high heat) or in the oven 350 degrees for about 10 minutes or until the fish is cooked and the cheese is melted.
While the fish is in the oven enjoy a little more wine while your partners prepare some beans and salads.
All this R&D is tough work, but somebody's got to do it.
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