The Midwest is home to streams and lakes and even inland seas, and these
assorted freshwater sources offer up much bounty, from classic panfish
and trout to world-famous walleye to Lake Superior ciscoes. Whether
you've anglers among your family and friends or you've got a line on
specialty markets that are expanding all the time, freshwater fish offer
an excellent and varied way to savor "seafood" locally and
sustainably.
Creative home cook Keane Amdahl takes the mystery out of this versatile
protein source and brings its preparation into the twenty-first century
with inspired ingredient combinations and ample advice on how to make
the most of what's at hand. Arranged by fish type, recipes include
appetizers like Sunfish Pot Stickers and Harissa Grilled Smelt with Mint
and Cilantro Yogurt; new interpretations of soup and salad standbys like
Midwestern Fisherman's Stew and Smoked Trout Kale Niçoise; and flavorful
mains like BBQ Northern with Cajun Fried Rice and Walleye with Morels
and Brown Butter. Drawing on all things local--from purveyors of smoked
and fresh fish to aquaculture farms to farmers' markets--Amdahl
encourages readers to experiment along with him as they seek to
thoroughly enjoy their catch of the day.