Post by Okwes on Nov 27, 2006 11:59:14 GMT -5
Dene Trout Chowder
Categories: Soups, Native, Canadian, Jw, Trout
Yield: 1 batch
1 Great Bear Lake trout or
-other firm fleshed fish
Flour
Oil
Water
Milk
Assorted veggies: onions,
Potatoes, green peppers,
Carrots, celery, etc
S&P, cayenne to taste
From Gina Neyelle of Deline [Fort Franklin] on the shore of Great Bear
Lake, NWT: "the reason I do that [deep fry the trout chunks before
making the chowder] is if you just cut up the fish and throw it in
the pot it gets mushy."
Cut a Great Bear Lake trout up into cubes, place it in a plastic bag
with flour; shake. Put some oil into a pan and deep-fry until they're
golden- brown.
Simmer some milk and water in another pot and add vegetables plus a
little salt, pepper and cayenne. After a few minutes add the fried
fish cubes and continue simmering until the vegetables are done. If
the chowder is too thin add a little more flour.
Recipe by: Gina Neyelle, Deline, NWT. Source: News/North, www.nnsl.com
Posted by: Jim Weller
Categories: Soups, Native, Canadian, Jw, Trout
Yield: 1 batch
1 Great Bear Lake trout or
-other firm fleshed fish
Flour
Oil
Water
Milk
Assorted veggies: onions,
Potatoes, green peppers,
Carrots, celery, etc
S&P, cayenne to taste
From Gina Neyelle of Deline [Fort Franklin] on the shore of Great Bear
Lake, NWT: "the reason I do that [deep fry the trout chunks before
making the chowder] is if you just cut up the fish and throw it in
the pot it gets mushy."
Cut a Great Bear Lake trout up into cubes, place it in a plastic bag
with flour; shake. Put some oil into a pan and deep-fry until they're
golden- brown.
Simmer some milk and water in another pot and add vegetables plus a
little salt, pepper and cayenne. After a few minutes add the fried
fish cubes and continue simmering until the vegetables are done. If
the chowder is too thin add a little more flour.
Recipe by: Gina Neyelle, Deline, NWT. Source: News/North, www.nnsl.com
Posted by: Jim Weller