| 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.
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