Contents -- Acknowledgments -- Introduction -- Chapter 1. The Basics -- Minnesota's Game Fish -- Filleting Northern Pike without Y-Bones -- Fish Eating Advisories -- Taking Care of Your Catch -- The Wire-Snap Stringer Trophy Tragedy -- Basic Fish Cookery at a Glance -- Basic Baked Fish Fillets -- Garlic-Parmesan Baked Fish Fillets -- Canned Fish -- Fresh Herb-Crusted Fish Fillets -- Fish en Papillote -- Panfried Fish Fillets -- Basic Grilled Fish Fillets -- Grilled Whole Stream Trout -- Pickled Northern Pike -- Basic Poached Fish Fillets -- Roasted Whole Fish -- Roasted Fish Fillets -- Basic Seared Fish Fillets -- Chapter 2. Camp and Shore Cookery -- Canoe Country Fish Cookery -- Backcountry Fish Fry -- Wilderness Cocktail Sauce -- Walleye Meuniere -- Lake Trout Dijon -- Backcountry Mojakka -- Campfire-Grilled Game Fish Fillets -- The Wilderness Chef's Seasoning Kit -- Gunflint Steak and Chop Seasoning -- How to Make an Authentic Guide's Shore Lunch -- Peril from Above -- The Guide's Deluxe Shore Lunch Walleye Sandwich -- Kenora Fried Potatoes -- Shore Lunch Pommes Dauphine -- Planked Fish -- Planked Fish in the Oven -- Campfire-Roasted Sweet Corn in Husks -- Chapter 3. Fishing Camp and Cabin Recipes -- The Great Minnesota Fishing Camp Breakfast -- Golden Fried Fillets of Minnesota Game Fish -- Scrambled Eggs with Wild Rice, Shiitake Mushrooms, and Red Peppers -- Featherlight Corn Muffins -- Mojakka -- Crappie Club Sandwiches with Garlic-Chive Mayonnaise -- Buttermilk-Fried Panfish -- Raymie's Panfish and Shrimp Bake -- Foil-Baked Fish Fillets -- Cashew-Crusted Walleye -- Walleye Broiled in White Wine -- Baked Walleye Amandine -- Broiled Walleye with Parsley-Mustard Sauce -- Lemon-Dijon-Butter Broiled Walleye Fillets -- Broiled Salmon or Trout Framstad -- Grilled Peppered Lake Trout -- Fish Loaf -- Things Too Fierce to Mention.

Sautéed Northern Pike Livers -- Sautéed Fish Roe -- Fish Cheeks Prepared Scampi Style -- Chapter 4. Appetizers, Soups, and First Courses -- Beer Corn Batter-Fried Walleye Fingers with Green Chile Aioli and Cucumber-Tomato Relish -- Wilderness Walleye and Shrimp Croquettes with Horseradish Tartar Sauce and Northwoods Dressed Greens -- Puttin' on the Ritz: Deep-Fried Walleye Nuggets and Morel Mushrooms -- Northwoods Game Fish Chowder -- Malaysian Steamboat with Walleye and Shrimp -- Walleye and Pistachio Nut Sausage -- Mediterranean Fish Soup with Tomatoes and Fresh Basil -- Lake Trout and Wild Rice Sausage with Morel Mushroom Sauce -- Walleye en Croute -- Lake Superior Salmon Cakes -- Chapter 5. Elegant Entrées -- Walleye with Green Chile Stuffing -- Cheddar-Crusted Walleye with Gold Garlic Mashers -- Walleye with Green Chile Stuffing and Desert Paint Sauces -- French-Fried Onion-Crusted Walleye -- How Do I Tell When Fish Is Cooked? -- Roasted Walleye Fillets with Tomatoes, Quattro Formaggi, and Pesto Sauce -- Baked Walleye with Tomato-Basil Fondue -- A Midsummer's Eve Gratin of Walleye with Ripe Garden Tomatoes and Cheese -- Walleye Stack with Julienne Vegetables and Dill Sauce -- Wines to Serve with Fish -- Walleye Stuffed with Salmon Mousseline on a Bed of Spinach with Champagne Sauce -- Opening Day Walleye Fillets with Morel Cream Sauce -- Ancho Grilled Lake Trout with Smoked Yellow Pepper Remoulade and Tomato-Basil Salsa -- Roast Brook Trout with Chive Hollandaise Sauce -- Simple Surgery: Removing Bones from Trout -- Lake Trout with Ham, Leeks, and Orange-Butter Sauce -- Gunflint Croutons -- Bacon-Hazelnut Stuffed Brook Trout with Wild Mushroom Sauce -- Roast Trout Stuffed with Lobster and White Wine Sauce -- Asian Roasted Salmon with Sesame Crust, Ginger Beurre Blanc, and Tomato Concassé.

Roast Rainbow Trout Stuffed with Fresh Garden Herbs and Chive Beurre Blanc -- Salmon with Champagne-Basil Cream -- Garlic-Butter Roasted Bass with Romano Crust -- Baked Bass Fillets with Shrimp Provençal -- Seared Bass Fillets with Fennel Mashed Potatoes, Fennel Jus, and Roasted Tomato Confit -- Northern Pike with Champagne-Tomato-Basil Sauce -- Catfish Creole -- Cajun Catfish and Linguine -- Seared Whitefish with Tuscan White Beans, Spinach Salad, and Tomato-Chive Vinaigrette -- Chapter 6. Favorite Recipes from Minnesota Restaurants and Resorts -- Angry Trout Cafe, Grand Marais -- Grilled Lake Superior Trout -- Coho Cafe, Tofte -- Coho Salmon with Fresh Basil and Four-Cheese Alfredo Sauce on Spinach Fettuccine -- Walleye Florentine with Confetti Alfredo Sauce -- Bluefin Restaurant, Tofte -- Panfried Bluefin Herring with Almond-Parmesan Crust -- Bennett's on the Lake, Duluth -- Caramelized Salmon -- Pancetta-Wrapped Rainbow Trout Stuffed with Caramelized Onions -- Lost Lake Lodge, Lake Shore -- Lake Trout Oreganata -- Parmesan-Crusted Walleye with Lemon and Capers for Two -- Lake Avenue Cafe, Duluth -- Salmon with Peaches and Berries -- The 510 Restaurant, Minneapolis -- Citrus-Glazed Salmon with Cilantro-Ginger Beurre Blanc -- Chapter 7. The Smoker -- How to Make a Backcountry Stick Smoker -- Applewood-Smoked Peppered Lake Trout or Salmon -- Northwoods Smoked Trout Benedict -- Smoked Fish Potato Cakes -- Smoked Tomato Puree -- Smoked Tomato Vinaigrette -- Smoked Tomato-Parmesan Linguine -- Creamy Smoke-Roasted Onion Soup with Parmesan Cheese -- Smoked Yellow Peppers -- Cream of Smoked Wild Forest Mushroom Soup -- Chapter 8. Accompaniments -- Basic Risotto -- Mashed Potatoes Ten Different Ways -- Basic Mashed Potatoes -- Fennel Mashed Potatoes -- Roasted Garlic Mashed Potatoes -- Garlic and Sour Cream Mashed Potatoes -- Horseradish Mashed Potatoes.

Parmesan Mashed Potatoes -- Herb Mashed Potatoes -- Roasted Wild Mushroom Mashed Potatoes -- Mashed Potatoes with Cabbage and Green Onions (Colcannon) -- Celeriac Mashed Potatoes -- Northwoods Wild Rice Pilaf -- Oriental Wild Rice and Spinach Pilaf -- Pepper Parmesan Potato Salad -- Smoky Chile BBQ Beans -- Butter-Braised Cucumbers with Dill -- Spinach-Stuffed Tomatoes Gratinée -- Gene's Chipotle Salsa -- Chapter 9. Stuffings, Breadings, and Seasonings -- Summer Herb Stuffing -- How to Stuff a Fish -- Provençal Stuffing -- Morel Mushroom and Asparagus Stuffing -- Shrimp Stuffing -- Spinach, Mushroom, and Parmesan Stuffing -- Roasted Tomatoes -- Northwoods Wild Rice Stuffing -- Breadings -- Northwoods All-Purpose Breading Mix -- Guide's Breading -- The Best Beer Batter -- Beer Corn Batter -- Three-Step Breading -- Ron Berg's Game-Fish Seasoning -- Cajun Seasoning -- Ron's Creole Seasoning -- Chapter 10. Sauces for Fish -- Stocks -- White Wine Fish Stock or Fumet -- Improved Clam Juice for Stock -- Court Bouillon -- Classic French Sauces for Fish -- Fish Velouté -- White Wine Sauce -- Champagne Sauce -- Sauce Mornay for Fish -- Cold Sauces -- Basic Tartar Sauce -- Jalapeño Tartar Sauce -- Horseradish Tartar Sauce -- Chive-Horseradish Sauce -- Cocktail Sauce -- Tomato-Basil Remoulade -- Curry-Dijon Mayonnaise -- Cucumber Sauce -- Desert Paint Sauces -- Fire-Roasted Red Pepper Remoulade -- Smoked Yellow Pepper Remoulade -- Green Chile Aioli -- Mexican Crema -- Compound Butters for Fish -- Maître d'Hôtel Butter -- Beurre d'Escargot Butter -- Garlic-Herb Butter -- Bercy Butter -- Whole-Grain Mustard Shallot Butter -- Butter Sauces for Fish -- Hollandaise Sauce -- Ron's Beurre Blanc -- Beurre Nantais -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- U -- V -- W -- Y.