Wisconsin Whitefish Livers

In my weeks cycling around the Great Lakes I had the pleasure of eating a load of Whitefish. In many of the small villages you can find it on the menu, fresh from the waters of lake Superior. Smoked, grilled, in chowder or battered in true British fashion it is a fine fish.The livers however are a little harder to come by. I was lucky enough, when passing through Wisconsin to stop at The Village Inn, Cornacopia here they very kindly cooked some up for me as a special treat. Here is their recipe.

1. Slice the onions and the pepper and stew in a small skillet with a good amount of butter for 3-4 minutes.

2. Salt and pepper the livers, drag them through flour and put on top of onions, cover skillet and braise over low heat until firm,. This should take no longer than 5 minutes.

3. Garnish with a squeeze of lemon juice and enjoy with two pints of South Shore Nut Brown Ale.

The perfect Friday lunch.

Great lakes

 

 

This entry was posted on Monday, January 23rd, 2012 at 01:13 and is filed under American Recipes, Fishing, Recipe Of The Week, Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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