Make The Most Of Great Lakes Fish
Spring Magazine Has Details And Delicious Recipes
Cucumber vichyssoise with poached lake trout maximizes Wisconsin’s Great Lakes fisheries bounty. / Photo Credit: Katie L. Grant
Chef Stef Endres of Simply Food Styling certainly knows her fish. A native of Germany, this Wisconsin transplant thinks the state is a terrific source for both fish and culinary inspiration. And that’s especially true because of the resources available from Wisconsin’s two Great Lakes.
| Endres encourages those fishing Wisconsin’s waterways to keep it simple when cooking their catch. Smoked lake trout tartare or cucumber vichyssoise with poached lake trout might sound fancy, but they’re easier for the home chef to make than their names imply.
You can learn more about Wisconsin Great Lakes fishing and find recipes for these delicious fish dishes in the spring issue of Wisconsin Natural Resources magazine. It’s quick and simple to subscribe online, renew or give a gift, or call 1-800-978-6472 to sign up today.
|
|
|
|
