Chunk out Lakers in 4 inch steaks and cook to just beyond boil. Let set for 5 minutea and remove bones and skin (save broth but skim fat off) Boil about 5 average potatoes and drain. Chop potatoes to chouder size and add to pan with chunked trout. Add one half gallon of heavy cream, 1 stick butter, 1/4 pound of cheddar cheese (chopped or grated) and milk to taste. Add parsley, black pepper, salt, chopped fried onions, and other spices to taste. Cook for 1-2 hours on low heat and serve!! Great way to get around those fatty Lakers!!
Other Notes
I did this recipe last year after catching 5 lakers and knowing how fatty they were. Very easy to do and no fuss skinning and boning this way!
