Perrault Falls, Ontario


Our Favorite Recipes, Fishing Jokes & Songs

Shirley's One-pot Yucatan Fish meal (compliments of Shirley Whiteside)

canola oil spray
yellow onion, halved and thinly sliced
1 1/2 cup quinoa
2 cups chicken or vegetable broth
1 1/2 lbs. fish fillets, deboned
sea salt and freshly ground pepper
lemon, sliced in 1/4 inch rounds
lime, sliced in 1/4 inch rounds
red bell pepper, cut into 1/2 inch slices
green pepper, cut into 1/2 inch slices
yellow or orange pepper, cut into 1/2 inch slices
28 oz. or frozen corn
8 small tomatoes, sliced

Preheat the oven to 450 degrees.
Spray the inside and lid of a cast iron-Dutch oven with canola oil.
Scatter the onion over the bottom of the pan.
Add the quinoa and pour in the liquid, then stir to settle the grains evenly.
Add the fish and lightly season with salt and pepper.
Alternate the lemons and limes in a single layer on top of the fish.
Top with the bell pepper slices and lightly season with salt and pepper,
then sprinkle on the corn.
Layer the tomato slices on top and season lightly with salt and pepper.

Cover and bake for 30-45 minutes, or until 3 minutes after the aroma of a
fully cooked meal escapes the oven. Serve immediately. Serves four.



What is Bannock?
Bannock is a bread that you can cook using little more than a fire and a stick though it can also be baked or fried. Names for bannock include bush bread, trail bread, grease bread, Aboriginal Fry Bread or a French galette. It's exact origins are not known.

Bannock, or Fry Bread, has been a staple food of wilderness explorers, prospectors, soldiers, Native peoples, and trappers for centuries. Bannock is high in carbohydrates and compliments the proteins of pemmican, jerky, the arctic survival ration, and other meats. It can be used as a hearty stand-alone food or combined with foraged wild edibles such as berries, fruits, and meats. It is said that Bannock was created from the government rations given to Natives on reservations.

If you want a low-fat version, you can cook Bannock over an open fire. You can just wrap it in a snake-like strip around a green stick. This image conjures up a bygone era when folks cooked most of their meals over a campfire. Otherwise, you fry it in lots of oil after shaping it into a flat bun.

The most popular way to enjoy Bannock is to fry it.  Here is a healthier version of the standard recipe we selected to use this summer: 

FRIED Multi-grain BANNOCK
Mix together: 2 cups Six grain flour,  1 cup white flour, 1 1/2 Tbls. baking powder, 1 tsp. salt, 1 tsp. sugar. Add 1 1/4 cups water. Makes a sticky dough. Break into pieces and flatten into 4 inch round patties. Punch a hole in the center. Deep fat fry till brown on both sides in the oil of your choice.

You can easily make this at home. Sit outside to eat it and as the honey runs down your hand, think about mornings at Wine Lake....... The loons are calling in the background and the air is pungent with the smell of pine trees. The lake and all of creation bids you a "Good Morning!"




Baked Trout (compliments of Jean DeVries)

Skin two lake trout fillets. Place in large baking dish. Marinate in white wine for 2 hours. Wine should cover the fillets. Then pour half of wine off. Poke holes in fillets and squirt with lemon juice. Spread entire dish with a 1/4" thick layer of mayonnaise or Miracle Whip. Bake at 350 degrees for 1/2 hour to 45 minutes.



Fish Au Gratin (compliments of Carol McIntyre)

2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. salt
1 cup milk
1 cup grated cheddar cheese
1 lb. fish fillets
1 cup breadcrumbs
Melt butter in pan. Remove from heat. Blend in flour and salt. Slowly add milk. Return to heat and cook until smooth and thickened. Add cheese and stir well. Steam fillets gently for 5 minutes. Lay fillets in 9x13 baking dish. Pour cheese sauce over fish. Sprinkle with 1 cup bread crumbs tossed with 2 Tbsp. melted butter. Bake at 350 degrees for 20 minutes.



Elegant Grilled Walleye and Linguini Platter (compliments of Brad Peters)

Marinate walleye fillets in butter, capers, and lemon juice. Arrange a bed of fresh spinach leaves on a platter. Pile cooked linguini mixed with Alfredo sauce on top of the spinach. Grill walleye on aluminum foil for a few minutes, adding more lemon juice as it cooks. Lay the grilled walleye fillets on top of the linguini and sprinkle with capers.  Serve to your appreciative guests.



Bum’s Kabobs

Cut walleye fillets into two inch cubes.  Place fish on kabob sticks by alternating with chopped yellow and orange peppers, chopped onion, mushrooms, and cherry tomatoes.  To get the most flavor, make sure the veggies pretty much cover up the walleye cubes when on the kabob.  This will help to prevent the fish from overcooking as well.  Soak the kabobs in a marinade of chipotle lime or lemon pepper sauce an hour before grilling. 

Grill for a few minutes.  At the last minute, add grated cheese blend ( Asiago, Parmesan, and Romano) on top of the kabobs.  Serve over a bed of rice.



Recipe: Walleye with Cracker Crumbs and Caesar Dressing

Cut walleye fillets into thirds. Put in bowl and cover with Caesar salad dressing. Crush a bag of soda cracker crumbs. Remove fish from dressing and roll fillets in cracker crumbs. Lay on a lightly oiled cookie sheet. Salt and pepper to taste and place in a 500 degree oven for 10 minutes.



Recipe: Northern Pike in Blue Cheese Sauce

Northern fillets (or walleye, whitefish or bass)
One cup sour cream
2/3 cup of white wine
1 teaspoon of dried shallots
Dried onion flakes
A little salt and pepper
2 oz. of crumbled blue cheese
1 teaspoon flour
Bread Crumbs

Mix the flour into the sour cream, add the white wine and mix. Blend in the blue cheese, shallots and onion flakes. Layer the fillets in a buttered cake pan. Season to taste with salt and pepper. Pour cream mixture over fillets. Sprinkle top with bread crumbs. Bake in 300 degree oven for 30 minutes or until fish flakes easily. If fillets are thin, the cooking time is reduced.



Recipe: Pickled Northern by John Hanson (Makes two quart jars)

1-1/3 cups water
1-1/4 cups white vinegar
One cup white sugar
2 teaspoons ground allspice
2 teaspoons whole yellow mustard seed
1 teaspoon caraway seed
3 teaspoons whole black peppercorns
Two medium red onions, sliced in thin rings
Two carrots cut into thin slices crossways
One handful fresh dill
Two bay leaves
Boneless fillets or bite size pieces

Prepare fish and then make enough of a salt brine (1/2 cup salt per quart of water) to cover fish. Soak the fish covered with brine in refrigerator for 48 hours.

In a saucepan, combine water, sugar, vinegar, allspice, mustard seed, caraway seeds and peppercorns. Bring mixture to a boil, stirring to dissolve the sugar. Remove from heat and cool to room temperature.

Arrange the fillets in jars, onions, carrots, dill and bay leaves (with a layer of fish–layer of onion and carrot, layer of fish, etc.) Put two or three sprigs of dill per jar, and one bay leaf. Pour the cooled pickling mixture into jars covering all ingredients with liquid. Cover and refrigerate for at least three days before serving.



Recipe: Elegant Stuffed Lake Trout by Dolores Hartman

Sprinkle whole fish cavity of two 4 lb. Lakers with salt and pepper. Spoon in homemade stuffing:
One cup chopped onion sauteed in 1/4 cup butter
2 cups cubed bread crumbs
One cup shredded carrots
One cup sliced mushrooms
1 Tablespoon plus 1/2 tsp. lemon juice
1 beaten egg
1 chopped garlic clove
2 tsp. salt
1/4 tsp. marjoram
1/4 tsp. pepper

Place fish in wire grill basket (or wrap in foil), cover and grill on medium heat for 45–60 minutes. Baste with 1 stick melted butter and 1/4 cup lemon juice throughout grilling process.



Recipe: Spicy Grilled Small Mouth Bass Tacos
(Compliments of Tim, Frank, Glen, and Tim "Julia Childs" Sproul)

1 lb. fresh, deboned fillets of small mouth bass, perch, walleye, or pike
1 tbsp. olive oil
3 cloves of garlic, minced
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. salt
1 lime
3 cups shredded red cabbage
1/2 cup sour cream
1 tsp. finely chopped canned chipotle peppers in adobo sauce
12 6-8 inch corn or flour tortillas
Fresh cilantro and lime wedges for garnish (optional)

1. Rinse fish; pat dry. In a resealable plastic bag combine olive oil, garlic, cumin, chili powder, and 1/4 tsp. salt. Add fillets or 3 inch strips of fish. Seal bag and turn to coat fish. Chill 30 minutes.

2. Meanwhile, finely grate peel from lime, juice lime. For lime slaw, in a large bowl combine the lime peel, lime juice, cabbage and remaining 1/4 tsp. salt; set aside.

3. In a small bowl, combine sour cream and chipotle pepper; set aside.

4. Wrap tortillas in foil.

5. Thread fish strips on wooden skewers. On a covered grill, grill tortilla packet directly over medium heat for 5 minutes, tuning once. Add fish skewers to grill; cook 5-8 minutes until opaque, turning half way through grilling.

6. To serve, spread tortillas with sour cream mixture. Top with lime slaw and fish. Add cilantro and lime wedges, if desired.




Recipe: Steamed Pike Vera Cruz Style

Bring 16 oz. of your favorite salsa to a boil in a large skillet. Add northern pike fillets and simmer for 3-4 minutes or until fish easily flakes. Serve over steaming rice.



Recipe: Limey Grilled Lake Trout

Marinate fillets of trout (with skin on) in:
2 Tbsp. Olive Oil
4 hearty squirts of soy sauce
Grated zesty peel from 2 limes
Juice from 2 limes
1/2 tsp. minced garlic
Dash of black pepper

Bake @ 350° for 30 minutes
Or grill on high for several minutes each side



Recipe: Cervich, eh?
A recipe inspired by the fiery cuisine of Latin America for Canadian fish lovers.

3 lbs. FRESH filleted walleye or northern, cut into small bite-size pieces

marinated in 1 cup fresh lime juice, 1/3 cup fresh lemon juice, & 1/4 cup olive oil

3 ripe tomatoes, diced
1 green pepper, diced
2 fresh jalapeno peppers, seeded and minced
1/2 of a purple onion chopped finely
1/2 cup chopped fresh cilantro
salt and pepper to taste

Toss all together and marinate in nonmetallic bowl for 3-5 hours in refrigerator to allow the lime juice to "cook" the fish and the flavors to blend.

Drain and serve cold with tortilla chips as an appetizer or light lunch

Makes 8-10 servings



Recipe: Gourmet Grilled Fish Kabobs by Doug & Connie Beck

Chunk boneless northern or walleye fillets into 1" x 3" sections. Sprinkle fish with Louisiana Blackened Cajun Seasoning. Tightly roll fish inside a half strip of bacon. Secure with wooden Shish Kabob stick. Intersperse fish kabobs with large diced green and red peppers and onions. Grill on medium heat, on an oiled piece of aluminum foil for ten minutes, turning once. Serve on a bed of long grain brown rice.



Recipe: Spicey Fish Tacos with Chipolte Tarter Sauce Courtesy of Kate & Steve Kirschbaum

*Puree 1 (7.5 oz) can Chipolte peppers in adobo sauce with 2 Tbl. Water (will keep in fridge for up to 3 months)

For Tarter Sauce
1 tsp. Garlic Powder
3 tbl. Chipolte puree*
1 c. mayo
2 Scallions finely chopped
1 tbl. fresh Lime Juice

For the Tacos
2 lb. Walleye, Northern or other firm white fish
2 tbl. Worcestershire Sauce
1 tsp. Garlic Powder
1 tsp. Salt
1/8 tsp. Pepper
1/2 c. Flour
3 c. Vegetable Oil for Frying
8 8-inch Flour Tortillas
1 Cucumber, peeled, quartered lengthwise, seeded and sliced into 1/2 inch pieces
2 c. Arugula or Spinach Leaves
1c. Fresh Chopped Cilantro
Lime Wedges
Could add: Shredded Cheese, Cherry Tomatoes, Avocado, Cabbage or anything you like...

Combine all the tarter sauce ingredients in a small bowl using salt to taste. Cover & refrigerate until ready to use.

Rinse fish under cold water and pat dry with paper towels. Cut into 1-inch pieces and put in ziplock baggie with the worcestershire sauce, garlic, salt & pepper. Turn to coat fish, marinate for 30 min. or up to 4 hours.

Place flour in a shallow dish & toss the fish pieces in it , a few times to coat. Heat oil in large pot over med.-high heat. Carefully add fish pieces a few at at time, shaking off excess flour. Fry until golden brown, 4-6 min. Transfer to paper lined plate.

Warm the tortillas in skillet or microwave.

Spread a dollop of tarter sauce on warmed tortilla. Add a few pieces of cucumber and top with 3 or 4 pieces of fish, lime juice, cilantro, arugula and any other topping you like. Enjoy!!!



Song written by Bill Andrews and Harvey Robinson

Listen to song now! Click Here



An ANGLER'S View of 2014



An angler's GoPro view of Wine Lake Camp: 2013



An angler's view of Wine Lake Camp: 2012


In the Spirit of Dr. Richard Houck, we share a fishing story or two:
A fisherman returned to the dock with a giant northern pike that was bigger and heavier than he. On the way to the cleaning shed, he ran into another angler who had a stringer with a dozen baby minnows. The second angler looked at the northern, turned to the first fisherman and said, "Only caught one, eh?"



Four married guys went fishing. After an hour, the following conversation took place:

First guy: "You have no idea what I had to do to be able to come out fishing this weekend. I had to promise my wife I will paint every room in the house next weekend."

Second guy: "That's nothing! I had to promise my wife I'll build her a new deck for the pool."

Third guy: "Man, you both have it easy! I had to promise my wife I'll remodel the kitchen for her."

They continued to fish, until they realized that the fourth guy had not said a word. So they asked him. "You haven't said anything about what you had to do to be able to come fishing this weekend. What's the deal?:

Fourth guy: I just set the alarm for 5:30 a.m. When it went off, I shut off the clock, gave my wife a nudge and said "Fishing or Romance?" and she said "Wear a sweater."



Ole died. So Lena went to the local paper to put notice in the obituaries. The gentleman at the counter, after offering his condolences, asked Lena what she would like to say about Ole. Lena replied "You yust put 'Ole died.'"

The gentleman, somewhat perplexed, said, "That's it? Just 'Ole died? Surely, there must be something more you'd like to say about Ole. If it's money you're concerned about, the first five words are free. We must say something more."

So Lena pondered for a few minutes and finally said, "Okay. You put 'Ole died. Boat for sale."

Summer Address (May - October)
Perrault Falls, Ontario P0V-2K0
Radio phone (9am-9pm) (807) 222-3500
Wine Lake Camp and Outposts in Northwestern Ontario, Canada
Winter Address (November - April):
Nick Karakis
5860 State Road
Wadsworth, Ohio 44281
winelakecamp@outlook.com
330-351-6659

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