Northwestern Ontario Outposts Perrault Falls Canada

	Our Favorite Recipes, Fishing Jokes & Songs
	Recipe: Walleye with Cracker Crumbs and Caesar Dressing Cut walleye fillets into thirds. Put in bowl and cover with Caesar salad dressing. Crush a bag of soda cracker crumbs. Remove fish from dressing and roll fillets in cracker crumbs. Lay on a lightly oiled cookie sheet. Salt and pepper to taste and place in a 500 degree oven for 10 minutes.



	Recipe: Northern Pike in Blue Cheese Sauce Northern fillets (or walleye, whitefish or bass) One cup sour cream 2/3 cup of white wine 1 teaspoon of dried shallots Dried onion flakes A little salt and pepper 2 oz. of crumbled blue cheese 1 teaspoon flour Bread Crumbs Mix the flour into the sour cream, add the white wine and mix. Blend in the blue cheese, shallots and onion flakes. Layer the fillets in a buttered cake pan. Season to taste with salt and pepper. Pour cream mixture over fillets. Sprinkle top with bread crumbs. Bake in 300 degree oven for 30 minutes or until fish flakes easily. If fillets are thin, the cooking time is reduced.



	Recipe: Pickled Northern by John Hanson (Makes two quart jars) 1-1/3 cups water 1-1/4 cups white vinegar One cup white sugar 2 teaspoons ground allspice 2 teaspoons whole yellow mustard seed 1 teaspoon caraway seed 3 teaspoons whole black peppercorns Two medium red onions, sliced in thin rings Two carrots cut into thin slices crossways One handful fresh dill Two bay leaves Boneless fillets or bite size pieces Prepare fish and then make enough of a salt brine (1/2 cup salt per quart of water) to cover fish. Soak the fish covered with brine in refrigerator for 48 hours. In a saucepan, combine water, sugar, vinegar, allspice, mustard seed, caraway seeds and peppercorns. Bring mixture to a boil, stirring to dissolve the sugar. Remove from heat and cool to room temperature. Arrange the fillets in jars, onions, carrots, dill and bay leaves (with a layer of fish–layer of onion and carrot, layer of fish, etc.) Put two or three sprigs of dill per jar, and one bay leaf. Pour the cooled pickling mixture into jars covering all ingredients with liquid. Cover and refrigerate for at least three days before serving.



	Recipe: Elegant Stuffed Lake Trout by Dolores Hartman Sprinkle whole fish cavity of two 4 lb. Lakers with salt and pepper. Spoon in homemade stuffing: One cup chopped onion sauteed in 1/4 cup butter 2 cups cubed bread crumbs One cup shredded carrots One cup sliced mushrooms 1 Tablespoon plus 1/2 tsp. lemon juice 1 beaten egg 1 chopped garlic clove 2 tsp. salt 1/4 tsp. marjoram 1/4 tsp. pepper Place fish in wire grill basket (or wrap in foil), cover and grill on medium heat for 45–60 minutes. Baste with 1 stick melted butter and 1/4 cup lemon juice throughout grilling process.



	Recipe: Steamed Pike Vera Cruz Style Bring 16 oz. of your favorite salsa to a boil in a large skillet. Add northern pike fillets and simmer for 3-4 minutes or until fish easily flakes. Serve over steaming rice.



	Recipe: Limey Grilled Lake Trout Marinate fillets of trout (with skin on) in: 2 Tbsp. Olive Oil 4 hearty squirts of soy sauce Grated zesty peel from 2 limes Juice from 2 limes 1/2 tsp. minced garlic Dash of black pepper Bake @ 350° for 30 minutes Or grill on high for several minutes each side



	Recipe: Cervich, eh? A recipe inspired by the fiery cuisine of Latin America for Canadian fish lovers. 3 lbs. FRESH filleted walleye or northern, cut into small bite-size pieces marinated in 1 cup fresh lime juice, 1/3 cup fresh lemon juice, & 1/4 cup olive oil 3 ripe tomatoes, diced 1 green pepper, diced 2 fresh jalapeno peppers, seeded and minced 1/2 of a purple onion chopped finely 1/2 cup chopped fresh cilantro salt and pepper to taste Toss all together and marinate in nonmetallic bowl for 3-5 hours in refrigerator to allow the lime juice to "cook" the fish and the flavors to blend. Drain and serve cold with tortilla chips as an appetizer or light lunch Makes 8-10 servings



	Song written by Bill Andrews and Harvey Robinson Listen to song now! Click Here

	In the Spirit of Dr. Richard Houck, we share a fishing story or two:
	A fisherman returned to the dock with a giant northern pike that was bigger and heavier than he. On the way to the cleaning shed, he ran into another angler who had a stringer with a dozen baby minnows. The second angler looked at the northern, turned to the first fisherman and said, "Only caught one, eh?"



	Four married guys went fishing. After an hour, the following conversation took place: First guy: "You have no idea what I had to do to be able to come out fishing this weekend. I had to promise my wife I will paint every room in the house next weekend." Second guy: "That's nothing! I had to promise my wife I'll build her a new deck for the pool." Third guy: "Man, you both have it easy! I had to promise my wife I'll remodel the kitchen for her." They continued to fish, until they realized that the fourth guy had not said a word. So they asked him. "You haven't said anything about what you had to do to be able to come fishing this weekend. What's the deal?: Fourth guy: I just set the alarm for 5:30 a.m. When it went off, I shut off the clock, gave my wife a nudge and said "Fishing or Romance?" and she said "Wear a sweater."



	Ole died. So Lena went to the local paper to put notice in the obituaries. The gentleman at the counter, after offering his condolences, asked Lena what she would like to say about Ole. Lena replied "You yust put 'Ole died.'" The gentleman, somewhat perplexed, said, "That's it? Just 'Ole died? Surely, there must be something more you'd like to say about Ole. If it's money you're concerned about, the first five words are free. We must say something more." So Lena pondered for a few minutes and finally said, "Okay. You put 'Ole died. Boat for sale."