We had a blast at this year’s Lake Superior Fish Classic. The competition was stiff, and taking 2nd Place (behind Minneapolis’ Oceanaire Seafood Room) was certainly humbling. Next year, though – look out: We’re aiming for #1!
Taste the winning dishes
Our winning dishes will be available through October at Ledge Rock Grille. Stop in for dinner (after 4pm) to try our Hot Smoked White Fish or Pepper Crusted Herring.
You’ll be glad you did – just ask the Lake Superior Fish Classic judges!
Or cook them yourself!
Are you an aspiring chef, or avid home cook? Keeping secrets really isn’t our thing, so scroll down for the complete recipes.
Watch Chef Uriah prepare the Pepper Crusted Herring on KBJR’s Dishes & Deals (skip to 4:40).
Hot Smoked White Fish
- Whitefish Filets, 2 each
- Hickory Chips, soaked, 4oz
- Salt and Pepper TT
Preparation: In a table top smoker, place the soaked chips. Cover with perforated insert, and add the whitefish flesh side down. Cover and smoke at 140*F for 5-7 minutes.
- Yucca Root, peeled and large chopped, 1lb
- Vegetable Stock, 4 cups
- Squid Ink, 1oz
- Salt and Pepper to taste
Preparation: Place yucca, ink and stock in a saucepan. Boil for 20 minutes, until fork tender. Drain, and toss with salt.
Heirloom Tomato Salad
Heirloom Cherry Tomatoes, quartered, 2 cups
Olive Oil, ¼ cup
Shallot, thinly sliced, 1 each
Italian parsley, rough chopped, 2 sprigs
Lemon Juice, fresh squeezed, 1 lemon
- Salt and Pepper to taste
Preparation: Combine all ingredients and toss. Serve immediately.
Pepper Crusted Herring
Herring Filets, pin bones removed, skin on, 2 filets each
Flour, for dusting, ½ cup
Peppercorn Mélange, ground, 1 TBSP
Grape seed Oil, ¼ cup
Lime, sectioned, 1 each
Preparation: Heat the grape seed oil in a shallow sauté pan over medium heat. Dust the herring filets with pepper, then dredge in flour. Place the filets, flesh side down in the oil. Cook 2-3 minutes, until firm and golden, then flip the filets to crisp the skin. Drain onto paper towels, and serve with a slice of lime.
Lime Wasabi Dressing
Vanilla Yogurt, 1 cup
Wasabi Powder, 2 tsp
Fresh Lime, Zest and Juice, 1 each
Preparation: Zest the lime and dice finely. Combine the remaining ingredients and serve with the pepper herring.
Sweet Potato Foam
Jumbo Yam, peeled and diced fine, 1 each
Brown Sugar, ½ cup
Cinnamon, 1 tsp
Heavy Cream, 1 cup
Preparation: Boil the yam until very tender, 20-25 minutes. Drain, and combine with sugar, cinnamon and cream. Place in a food processor and blend until absolutely smooth. Strain through a fine sieve, into an ISI container. Charge with 1 NO2, and chill. Dispense directly onto place for service.