Recipes Lake Trout with Fingerling Potatoes and Bacon Be the first to rate & review! Unless you can catch the lake trout yourself, you will probably have to make the recipe with salmon, which works just as well.Plus: More Seafood Recipes and Tips By Paul Kahan Paul Kahan Paul Kahan has garnered the praise of many who claim him to be one of America's most influential working chefs. In 2018, his cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall, won the IACP award in the Chefs and Restaurants category. In 2019, Kahan released his second book, Cooking For Good Times, which was named "One of The Best Cookbooks Of The Year" by The New York Times Book Review.Despite numerous accolades, Kahan's biggest accomplishment remains his work as a mentor for young chefs. Kahan is a co-founder of Pilot Light, an organization dedicated to enhancing school children's perception of food through hands-on education, and he is a passionate supporter of Alex's Lemonade Stand Foundation for pediatric cancer research.Restaurants: Blackbird, The Publican, Avec, Publican Quality Meats, Big Star (Chicago)Experience: Metropolis, Erwin, Topolobampo (Chicago)Education: Northern Illinois University (Computer Science)Accolades: Kahan's restaurants reflect his commitment to working with Midwestern farmers, which helped him earn the following accolades:*James Beard Foundation Award for Outstanding Chef in 2013 *Who's Who of Food & Beverage in America in 2014 *Best Chefs in America in 2004 *Food & Wine Best New Chef in 1999 *One MICHELIN star at Blackbird in 2011 through 2020 Food & Wine's Editorial Guidelines Updated on December 16, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Brian Doben Yield: 4 Ingredients 20 fingerling potatoes (1 1/2 pounds) 1/4 pound thickly sliced bacon, cut crosswise into 1/2-inch strips 4 tablespoons unsalted butter 2 leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise Salt and freshly ground pepper Four 5-ounce skinless lake trout fillets 1 teaspoon canola oil 1 1/2 cups dry white wine 1 tablespoon chopped thyme Directions In a large saucepan of boiling salted water, cook the potatoes until tender, about 15 minutes. Drain. In a medium skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Drain on paper towels and wipe out the pan. Melt 1 tablespoon of the butter in the skillet, add the leeks and cook over low heat, stirring, until softened, about 6 minutes. Season with salt and pepper. Heat a 12-inch cast-iron skillet. Season the trout fillets with salt and pepper. Heat the oil in the skillet. Add the trout and cook over high heat until browned on the bottom, about 3 minutes. Turn the trout. Add the wine, potatoes, leeks and the remaining 3 tablespoons of butter. Simmer over low heat until the trout is barely done, about 4 minutes. Transfer the fish to warmed, shallow bowls. Simmer the vegetables until the wine taste mellows, about 4 minutes. Add the bacon and thyme and season with salt and pepper. Spoon the vegetables and sauce around the trout and serve at once. Make Ahead The recipe can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before proceeding. Rate it Print