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Winner of the 2005 St. Urho's Day Mojakka Cook-Off in Cloquet, Minnesota.

Gary's Lake Trout Mojakka

Source of recipe: Experimenting with several kalamojakka recipes.
Created by Gary and Pat Ekman of Esko, MN.
Judges' comments: "Two kinds of fish, well presented, creamy & sweet flavor."
(Note: actually two different lake trout with different coloring.)

Ingredients 1-1/2 gallons water 2 pounds carrots, finely diced 6 pounds unpeeled red potatoes, finely diced 1/2 cup butter 1 large red onion, finely diced 1 bunch celery, finely diced 6 cloves garlic, minced 5 pounds lake trout, boned and diced 1 tablespoon dill 2 tablespoons salt White pepper to taste Parsley to taste 3/4 cup butter 4 cups flour 1 quart half-and-half Directions: In a large soup pot, boil carrots and potatoes in water until tender, about 15 minutes. Saute red onion, celery and garlic in 1/2 cup butter for about 15 minutes. Add to carrots and potatoes in soup pot. Add diced lake trout and simmer about 5 minutes. Then add dill, salt, pepper and parsley. Melt 3/4 cup butter in a large saucepan and gradually add flour, stirring to create a roux. Add half-and-half and cook about 3 minutes to create a white sauce. Add white sauce to soup pot and bring to boil. Yield: About 4 gallons. As published in the Duluth News-Tribune, TASTE section, March 16, 2005.