Grilled Lake George Perch with Butter and Dill
A lake perch, simply gutted, buttered, and grilled until the skin crackles, perfumed with dill and squeezed with lemon. Freshness itself: a fish caught in the morning, eaten outside at noon.
A lake perch, simply gutted, buttered, and grilled until the skin crackles, perfumed with dill and squeezed with lemon. Freshness itself: a fish caught in the morning, eaten outside at noon.
At Lake George, the luxury was not on the plate but in the air and the light. We would take a perch caught that very morning, butter it, a sprig of dill in the belly, and it would grill over the embers while we talked about painting and photography. Squeeze the lemon at the last moment, eat with your fingers, your eyes on the water—believe me, no great restaurant on Fifth Avenue is worth that lunch.
- •Whole lake perch, gutted — one per person (fish)
- •Butter — generously (cooking fat)
- •Fresh dill — a few sprigs (herb)
- •Lemon — one (final acidity)
- •Salt — to taste (seasoning)
Grilled Lake George Perch with Butter and Dill
A lake perch, simply gutted, buttered, and grilled until the skin crackles, perfumed with dill and squeezed with lemon. Freshness itself: a fish caught in the morning, eaten outside at noon.
Why this dish? Stieglitz spent his summers at the family property on Lake George, where he took meals outdoors with his artist friends—including Georgia O'Keeffe. A fish from the lake grilled on the spot embodies these al fresco lunches, the German *Sommerfrische* transplanted to New York State.
At Lake George, the luxury was not on the plate but in the air and the light. We would take a perch caught that very morning, butter it, a sprig of dill in the belly, and it would grill over the embers while we talked about painting and photography. Squeeze the lemon at the last moment, eat with your fingers, your eyes on the water—believe me, no great restaurant on Fifth Avenue is worth that lunch.
Ingredients (period version)
- Whole lake perch, gutted — one per person (fish)
- Butter — generously (cooking fat)
- Fresh dill — a few sprigs (herb)
- Lemon — one (final acidity)
- Salt — to taste (seasoning)
Ingredients
- Whole perch (or sea bass/bream), gutted and scaled — 4 (1 per person) (fish)
- Butter — 60 g (cooking fat)
- Fresh dill — 1 bunch (herb)
- Lemon — 1 to 2 (final acidity)
- Salt, pepper — to taste (seasoning)
- Oil for the grill — a drizzle (non-stick)
Method
- Prepare glowing embers (barbecue) or heat a griddle/grill pan.
- Pat the fish dry, salt the cavity, and insert a few dill sprigs and a lemon slice inside each.
- Brush the skin with melted butter; oil the grill to prevent sticking.
- Grill for 5 to 7 minutes per side depending on size, until the skin is golden and crisp and the flesh is opaque.
- Drizzle with melted butter and lemon juice, sprinkle with fresh dill, and serve immediately, outdoors if possible.
How it was made : At the turn of the 20th century, well-to-do families on the East Coast escaped the urban heat for lakes and mountains—a habit close to the German *Sommerfrische*. Freshwater fish (perch, black bass) caught on-site and simply grilled were central to these holiday meals.
The contemporary twist : Serve the fish on a large shared board with grilled lemon wedges and toasted country bread rubbed with butter: a convivial presentation, like a group photograph.
Alfred Stieglitz · Charactorium