2 lbs. lake trout fillets
1/2-1/3 cup water
Milk
2 tbsp. butter
1 tbsp. green pepper, chopped
1 small onion, chopped
1/4 cup celery, chopped
2 tbsp. flour
Curry powder
salt
2-3 cups hot cooked rice
2 tbsp. parsley, chopped

Simmer fish 10 minutes in shallow pan with water. Drain and save liquid. Add milk to make a cup of broth. To make sauce, melt butter or fat and sauté green pepper, onion, celery for a few minutes. Stir in flour and add the cup of broth. Cook until thickened, stirring constantly. Add curry powder and salt to taste (amount of curry powder may vary from 1/4 to 1 tsp.). Remove bones from cooked fish. Arrange on hot platter with a border of flaky rice. Pour sauce over fish and sprinkle with parsley.