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Date:
23 Dec 2009
Time:
11:16:01
Remote User:
Comments
Rainbow Trout with Mushrooms & Artichoke Hearts
6 Rainbow Trout fillets
1/2 cup butter
4 tbsp. green onion,
chopped
2 tbsp. parsley,
chopped
3 cloves garlic,
minced 1 tbsp. l
Lemon juice
8 oz. can sliced mushrooms,
drained
14 oz can artichoke hearts, sliced, drained
1 tsp. salt
1/2 tsp. cayenne pepper
Pat rainbow trout fillets with a paper towel and place in flat baking dish. Melt butter in sauce pan and
sauté the green onions, parsley and garlic until tender. Add lemon juice, mushrooms, artichoke hearts, salt and pepper.
Cook for a few minutes until heated thoroughly. Pour sauce over the filets and bake in 325 degree F oven for about 20 minutes, or until fish flakes with a fork. Serves 4.
Thanks to Wis. Dept.of Agriculture, Trade and Consumer Protection
Date:
22 Dec 2009
Time:
21:02:49
Remote User:
Comments
Glen Borton's Campfire Trout
Ingredients
4 Lg Trout (head & tail in tact)
12 strips of apple smoked bacon
8
thin slices of white onion
2 celery sticks
2 carrots
sage/salt/pepper/garlic powder
Butter Preparation Wash trout and pat dry
with paper towels. Lay out 4 pieces of aluminum foil 4Xs the width of the fish.
Place a piece of bacon in the center of each piece of foil, season fish with
sage salt & pepper inside and out, lay Trout on top of bacon, then put 1 bacon
strip on the inside, cut small pads of butter and place on top of bacon, cut
carrots and celery into 1/4s.Place onion on top of bacon and butter, then celery
then carrots, place 1 more piece of bacon on top of fish, wrap foil around fish
and place another piece of foil around fish, bake fish at 375 degree for 10 min
then turn over for another 10 min. This was my Fathers recipe that was prepared
at the campsite and the fish was put on top of the campfire, cooked properly you
can grab the head gently and pull all the bones out in one piece. Delicious
