When Elk Pond House advertised lodging in 1875 meals were a scant affair provisioned by canned foods and an occasional fish caught in the lake, remnants of our culinary past are seen with our painted can top trail markers.
In this modern era we have been noted by Zagat Survey and happy guests for our fresh produce and delicious fish, vegetarian and meat options accompanied by lovely wines and local beers.
We have a great staff in Elk's kitchen lead by Executive Chef, Ellen Jensen and Chefs: Tony Talarico and Peter Talarico. We are featuring a delicious array of seasonal, regional and organic ingredients. Much of our local prodice comes from Ossenkpo's Adirondack Buffalo Company, and farm down the road. Guests can enjoy the trout, salmon or other fish from Elk Lake or Clear Pond which is prepared by our talented chefs for breakfast or dinner. This is local and seasonal at it's best!
Learn more about dining at Elk Lake here.
Recipe: Pan-Fried Brook Trout
Ingredients:
Freshly caught Brook Trout from the rivers or lakes at Elk Lake Preserve
Spiced Flour with pepper, sea salt, onion and garlic powder
Egg Wash with Cholula Sauce to taste with beaten egg
Crumbs- half fresh bread crumbs and half Graham Cracker crumbs with small amount of fresh or dried herbs
Elk Lake has an abundance of wild Thyme growing around the shoreline for a local touch
Recipe:
1. Roll the cleaned fish whole or filet in spiced flour
2. Dip the fish in egg wash
3. Roll in in seasoned crumbs to cover
4. Heat clarified butter in heavy skillet to a depth of 1/4 inch that is hot but not smoking
5. Cook fish quickly till nicely browned on both sides till cooked through
6. Serve for breakfast with eggs and bacon or dinner with hearty vegetables and wild rice
Margot Ernst and Chef Ellen Jensen
