Great Lakes Whitefish

Mild Great Lakes whitefish garnished with tangy smoked Great Lakes trout and caviar was a hit at the James Beard House in New York. Try this flavorful recipe from world renowned Grand Hotel's Chef Hans Burtscher and read more about him, too.

(Makes about 8 cups)

1 tbsp butter
1/2 cup diced onions
1/2 cup diced celery root
1/2 cup diced carrots
1 tbsp garlic
1 1/2 lb cubed whitefish
6 cups fish stock or vegetable stock
1/2 cup white wine
1 cup coconut milk
1 tbsp chopped ginger
2 tbsp thyme
2 tbsp fine-diced lemongrass
1 peeled and diced Idaho potato
2 cup heavy cream
1 cup crème fraiche
Salt and white pepper as needed

Melt butter in saucepan on low heat. Add onions, celery root, carrots and garlic and sauté for approximately 4 to 5 minutes. Add whitefish and sauté for additional 3 minutes. Add white wine, fish stock, coconut milk, lemongrass, thyme, ginger, potatoes, seasonings and bring to a simmer. Let reduce by half. Remove saucepan from heat, cool slightly and transfer ingredients to a blender container and puree until smooth. Transfer ingredients back into the saucepan and return to a simmer, stir in cream and adjust seasonings if needed. Just before serving add crème fraiche.

Smoked Trout and Fennel Ragout:

1 tbsp olive oil
1/3 cup diced smoked trout
1/3 cup diced cooked fennel
1/3 cup diced tomato
1 tbsp garlic
1 tbsp chopped chives
½ cup pernot
Salt and pepper as needed

Heat olive oil in sauté pan on medium heat. Add trout, fennel, tomatoes, garlic and salt/pepper and sauté for 2-3 minutes. Then add pernot and chives, sauté 1 more minute. Remove from heat and garnish the soup and top with salmon caviar.