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BAKED RAINBOW TROUT

Outdoor Dutch Oven Cookbook
by Sheila Mills
Jerry Myers shared this unique recipe with me. Jerry would like you to consider using commercially raised, cold-water trout in order to limit the killing of wild trout. The cabbage leaves will prevent the fish from sticking to each other or to the pan and add a hearty flavor.

Yield: 8 to 12 servings
 

Ingredients

• unsalted butter for greasing pan plus 2 tablespoons
• 8 to 12 rainbow trout, cleaned, with or without heads and tails (use fillets of about 8 ounces each)
• 1 cup sliced mushrooms
• 4 scallions, sliced
• 2 garlic cloves, minced
• 2 cups whole wheat cracker crumbs
• 4 slices bacon, cooked and crumbled
• 1/2 teaspoon coarsely ground pepper
• 1/2 cup sliced almonds
• 1 small head of cabbage or lettuce
 

Directions

Grease a 12" Dutch oven or 9" X 12" baking dish and set aside.

Rinse trout and pat dry. Melt butter in a skillet and lightly sauté mushrooms, scallions, and garlic. Mix in cracker crumbs, bacon bits, pepper, and half of the almonds.

With a spoon, stuff about 2 heaping tablespoons of the mushroom mixture into each trout. Tear off several leaves of cabbage or lettuce and line the bottom of the Dutch oven or dish. Place four stuffed fish on the leaves. Place another layer of leaves, then another layer of fish. Repeat if you are cooking twelve trout. Do not cover the top layer with leaves. Sprinkle with the remaining almonds.

Bake in Dutch oven with 6 or 7 charcoals underneath and 15 to 20 on top of the oven, 25 to 35 minutes, leaving cover just slightly ajar. If cooking conventionally, cover partially and bake in 375°F conventional oven for 35 to 40 minutes. Do not overcook.