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Baked Rainbows

Canadian.kitchen's picture
Ingredients
  Frozen rainbow trout/4 fresh brook trout, cleaned 24 Ounce (2 packages,12-oz each)
  Salt To Taste
  Pepper To Taste
  Butter 1⁄3 Cup (5.33 tbs)
  White wine/Lemon juice 1⁄4 Cup (4 tbs)
  Chopped parsley 3 Teaspoon
  Chopped onion 3 Teaspoon
  Chervil 1 Tablespoon
  Tarragon 1 Tablespoon
  Sour cream 1 Tablespoon
  Buttered crumbs 1 Tablespoon
Directions

Wipe trout with a damp cloth inside and out, after removing tails and heads.
Sprinkle lightly with salt and pepper.
Cut heavy foil to make 8 oblong pieces about 8 x 6 inches.
On each of 4 foil pieces centre a fish, then cup the edges.
Heat together butter, wine, chopped vegetables and pinch or more each of the herbs.
Spoon over the fish.
Now cover with the remaining foil pieces and crimp the upper and lower edges together to seal out air.
Place on a cooky sheet and bake at 425F for about 12 to 15 minutes up to 25 minutes if using solid-frozen trout.
When cooked, gash each foil top and curl edges back.
Pour about 1 tablespoon sour cream on each fish, then sprinkle with crumbs and place under broiler until delicately browned.

Recipe Summary

Method: 
Baked
Ingredient: 
Fish

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