Door County Trout Boil Recipe

Door County is located in the northeastern part of Wisconsin. Fish boils are a tradition in the area dating over a hundred years. Most fish boils are made with the Whitefish native to the area. This recipe substitues Lake Trout for the Whitefish.

1 Lake Trout cleanned, gutted and gilled. Chopped into steaks 2 inches thick, about 6-8 lbs
6 medium onions, peeled
6-10 carrots, peeled
10 medium red potatoes, scrub and poke several holes with a fork in each potato or slice a piece off each end
1 cup salt
4 teaspoons Dill Seed
2 sticks melted butter
Wash the Lake Trout steaks with cold water. In a large kettle bring 6 quarts of water to a boil. Add the salt, Dill seed, potatoes and carrots. Cover the kettle and return to a boil, then add the Onions. Cook for 20 minutes. Add the Trout Steaks, cover and boil for 12 minutes more. When the fish is done it will flake easily. Do not over cook. Remove from heat and drain. Serve Trout, Potatoes, Onion and Carrot with the melted butter. Serves six.

The traditional Door County Fish Boil always serves Cherry Pie as dessert.

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This web page was last modified on Monday, February 21, 2005

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