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Trout in a pouch Recipe for Rainbow Trout
Trout in a pouch
2 whole trout( I prefer fresh caught rainbows), garlic, parsely, salt and pepper, white wine, lemon juice, unsalted butter, sage leaves, olive oil
Make 2 slices on each side of the fish from top to bottom one near the head and one towards the tail, salt and pepper to your liking inside and out, Sea salt and fresh ground pepper are better than ground pepper or table salt. Chop the garlic really fine and flatten it with the side of your knife into paste against your cutting board, rub into the cuts you made on the fish and all over the inside and outside of the fish drizzle with olive oil (extra virgin is preffered) on the out side, inside the cavity of the fish place small pats of butter 2 or 3 per fish, place each fish on a piece of aluminum foil big enough to fold the side up and form a puch sort of like a paper bag, mix together 2 tbl spoons of dry white wine with one tsp of lemon juice and 1 tsp chopped parsley, fold the sides up on the foil until it makes a pouch like a paper bag and pour the liquid over the fish & inside if you have enough. You do not want a lot of liquid in the pouch so the fish steams in its own liquid, add the sage leaves to the sides of the fish they are just an arromatic in this dish. Seal the top of the pouch and leave a little air in it and place atop a grill or bake in the oven for 20 to thirty minutes all depending on the size of the fish.
This dish is nice made on a campfire if you have all the ingridients... I go camping Prepared lol... I enjoy this with grilled tomatoes & rice pilaf. In the oven bake at 375 on a grill you dont want the fish to stick so dont let the flames hit the pouch try to cook it over emebers, and remember the shiny part of the foil goes inside the pouch.
03/10/10 08:17 PM
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