Ingredients

• 500 g trout fillets, cut into pieces
• 250 ml corn kernels
• 4 bacon slices
• 2 potatoes, diced
• 1 onion, chopped
• 500 ml fish stock
• 250 ml 15% cream
• 60 ml Canadian whisky
• 2 tbsp butter
• 1 Chives for garnish
• 1 Salt and pepper

Instructions

1. 1

   Cook the bacon and set aside. Sauté the onion in the bacon fat.

2. 2

   Add the potatoes and fish stock. Cook for 15 minutes.

3. 3

   Add the corn, cream, and whisky.

4. 4

   Add the trout pieces. Cook for 5-8 minutes over low heat.

5. 5

   Crumble the bacon on top. Garnish with chives.