There is nothing better than good food after a bike ride. For the last six years I have been cycling and eating all over the world. From grilled snakes in Cambodia to wild pigs in France. With this menu you can discover all my pedal powered adventures. Explore & Enjoy
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 medium onion
1 green pepper
Half a pound of whitefish livers
Good chunk of butter
Half a cup of flour
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.