"Fort Confidence" Penne with Lake Trout

Harold Written by 

(10 votes)

Shore lunch with guide, and Red Seal Chef Josh “Gelly” Gelinas is always a culinary event.  

No same old, same old for this guy.

Fact is, on the day he prepared this dish; we could not catch a fish small enough to feed just the two of us (that’s Great Bear Lake for you) so you’re going to have to take our word for it that it’s even better with Lake Trout!

As for the origin of the name Fort Confidence Penne – we just happened to have our lunch in the immediate vicinity of the old “fort,”* which is located in the north/east corner of the Dease Arm.


• 6 /8   - button mushrooms, sliced

• 15ml - olive oil

• 30ml – lemon juice

• 15ml – chili flakes

• 30ml – sugar

• 60ml – Sambal **

• 20ml – Italian seasoning

• 5ml    – salt

• 5ml    – pepper

• 12gr. – chopped, fresh parsley

• 50gr. – chopped shallots

• 5ml    – chopped garlic

• ¼ cup – tomato paste

• 1 – 796ml – can, stewed tomato’s

• 250 gr. – penne pasta – cooked

• 4 lbs. – Lake Trout fillets – chunked

• Grated Parmesan cheese


Heat olive oil, and then sweat the shallots and garlic. Once fragrant, add the button mushrooms, cooking until they give up their juices.

Deglaze the pan with the lemon juice and wine.

Add all the remaining ingredients (except the cheese and penne) and simmer until the fish is cooked through – usually 3 to 4 minutes, depending on the size of your fish chunks.

Add penne, toss until well coated, and serve topped with grated Parmesan.

Chef’s Notes

To save some time, remember to precook the pasta, chop up the vegetables, and mix your dry spices beforehand.

If you can't get your hands on some fresh Lake Trout, try substituting fresh Salmon.

**Sambal is a hot sauce typically made from a mixture of a variety of chili peppers, with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice vinegar or other vinegars. 

*Information on the history of Fort Confidence can be found at:


Last modified onSaturday, 27 May 2017 23:45
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