The Icelandic Canadian - 01.06.1967, Blaðsíða 108

106
THE ICELANDIC CANADIAN
Summer 1967
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stuffed whitefish for Sunday dinner
that rivaled roast suckling pig for ap-
pearance, impressiveness, and sheer
ridh eating. Although many of her
recipes and techniques died with her—
she had a knack with meait and fish
that few people ever achieve—this is a
fair approximation from my aunt
Anna.
Icelandic Baked Whitefish
Wipe out the cavity of a whole Lake
Winnipeg whitefish with a clean damp
cloth. Tear day-old bread into fairly
large pieces to make about 2 cups
bread crumbs. Add 1 medium onion,
chopped, and Vz cup chopped celery
to Ithe bread crumbs in a bowl. Season
with % teaspoon salt, pepper to taste,
and Vz teaspoon each of thyme, major-
am, and sage. Melt % cup butter and
stir it into the dry mixture. Add 1
slightly beaten egg and mix well. Stuff
and lace the fish and place it on an oil-
ed baking pan with strips of bacon
laid on top. Bake the fish in a hot
oven (400° F.), allowing 10 minutes
per inch of thickness.
Lake Winnipeg whitefish is the best
whitefish there is, if I may be pardoned
the chauvinism—firm, tender, and
mealy all at once—but Lake Winnipeg
goldeye is 'the delicacy that, along with
wild rice, has put Manitoba on the
food map of the world. Smokehouses
dot the shores of the lake where the
fresh-caught goldeye is transformed in-
to something truly rich and exotic.
The scales take on a deep red-gold
color; the flesh is coral and rich and
sweet and lifts easily off the skeleton.
Smoked goldeye is easy to prepare be-
cause the alchemy has been achieved
in the smokehouse. You can wipe the
fish and wrap it in oiled doulble-tbick
aluminum foil and heat it in a moder-
ate oven for half an hour, or you can
wrap and tie it in parchment paper
and cook it for twenty minutes in boil-
ing water. All the sauce it requires
then is melted butter and a twist of
lemon. Lest I be accused of drumming
up a little tourist trade, may I say 'that
air freight and freezers have made
fresh smoked goldeye widely available.
We like to make Aunt Anna’s fiski-
bollur with Lake Winnipeg pickerel
(Americans call it walleyed pike), but
you can use almost any freshwater
fish.
Fiskibollur (Icelandic Fish Balls)
Put 1 pound pickerel fillets and a
small onion through the meat grinder