BAKED TROUT WITH LEMON AND MUSHROOMS
1 large trout, dressed but with head left intact
1/2 tablespoon chopped parsley
1/8 teaspoon ground nutmeg
2/3 cup mushrooms, sliced
1/3 cup butter, melted
juice of 1/2 lemon
paprika
Wash trout with cold water and dry with paper towels. Place fish in a baking dish.
Combine parsley, nutmeg, mushrooms, melted butter and lemon juice. Pour over fish. Sprinkle with paprika.
Bake for 25 to 30 minutes at 350 degree F.
"To serve guests a springtime meal you've gathered yourself, prepare a freshly caught steelhead using this recipe and serve it with steamed freshly picked asparagus and homemade hollandaise sauce, topped off by a wild greens salad of sorrel, lamb's quarters and mint from your favorite foraging ground."
Serves: 2
Source: Outdoor Wisconsin, Wisconsin Public Television
1 large trout, dressed but with head left intact
1/2 tablespoon chopped parsley
1/8 teaspoon ground nutmeg
2/3 cup mushrooms, sliced
1/3 cup butter, melted
juice of 1/2 lemon
paprika
Wash trout with cold water and dry with paper towels. Place fish in a baking dish.
Combine parsley, nutmeg, mushrooms, melted butter and lemon juice. Pour over fish. Sprinkle with paprika.
Bake for 25 to 30 minutes at 350 degree F.
"To serve guests a springtime meal you've gathered yourself, prepare a freshly caught steelhead using this recipe and serve it with steamed freshly picked asparagus and homemade hollandaise sauce, topped off by a wild greens salad of sorrel, lamb's quarters and mint from your favorite foraging ground."
Serves: 2
Source: Outdoor Wisconsin, Wisconsin Public Television
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