Instructions
If you have enough space on the stove, the most efficient method is to boil the potatoes, cook the roux, and render the bacon simultaneously.
· Boil the potatoes in the stock or broth until almost cooked (not tender), then shut off the heat.
· To prepare the roux, combine the rice flour and butter in a saucepan on medium heat, whisking occasionally. When the flour takes on a toasted aroma, remove from heat.
· Render the bacon in a stock pot. Once the bacon starts to brown and releases some of its fat, begin sweating the onion, carrot, and celery with the bacon until tender, then add the garlic and thyme, allowing the garlic to brown slightly.
· Deglaze the pot with the brandy, lemon juice, and lemon zest, making sure to scrape the bottom of the pot well with a spoon to release any stuck bits.
· Stir the roux into the vegetables and bacon. Pour the broth and potatoes into the pot with the roux, bacon, and vegetables.
· Add the cream/milk, Tabasco, Worcestershire sauce, and Old Bay seasoning and bring to a light simmer.
· Add the raw lake trout and allow it to cook fully, about 3 minutes.
This recipe is reprinted with permission from “Smoke on the Waterfront: The Northern Waters Smokehaus Cookbook.”
