Ingredients: 1 medium lake trout 3 pounds of potatos, cubed 1/2 cups of cut up celery 1/4 cup onion, chopped 4 cups milk 4 tablespoons flour 1/4 cup butter 2 bayleafs white pepper to taste 1/4 tsp thyme salt to taste sprig of fresh parsley Directions:1. Cook potatos, not mushy. Set aside 2. Cook fish in water with bayleaf for about 15 minutes. Cool, remove bones, flake and set aside 3. In a large stock pot, melt butter. 4. Saute onion, celery and thyme, salt, white pepper. Do not brown. Add flour and mix. Add milk. Let the milk thicken for about 5 to 10 minutes over medium heat. Add flaked fish and potatos. 5. Serve with fresh parsley on top. |