Trout & Vegetables in Foil
Submitted by irishboy
Whole trout stuffed with sauteed carrots, onions, and celery, seasoned with lemon, thyme, and butter, then wrapped in foil and baked until flaky. Works in the oven or over campfire coals.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis recipe works just as well over a campfire as it does in your kitchen, and that’s kind of the beauty of it.
Whole trout gets seasoned inside and out with lemon juice, salt, pepper, and thyme. Carrots, onions, and celery are processed fine, sauteed in butter until soft, then stuffed right into the cavity of each fish.
Wrap it all loosely in foil, toss it in the ashes or slide it onto a baking sheet, and let the steam do its thing. In 15 to 20 minutes you’ve got tender, herb-scented fish with vegetables that have melted into a soft, fragrant filling.
Pro Tips
- Wrap the foil loosely so steam can circulate inside the packet. Too tight and the fish steams flat instead of cooking evenly.
- Process the vegetables fine and strain off excess liquid before sauteing. This keeps the stuffing from making the fish soggy.
- If cooking over a campfire, nestle the foil packets in hot coals (not direct flame) and turn once halfway through.
Ingredients
Directions
If the fish is to be a sizable one, be sure to take enough foil in one piece; if the servings are to be individual for each guest, then cut the foil accordingly.
Clean the trout and sprinkle inside and out with lemon juice, salt, pepper and herbs.
Put vegetables through the food processor, mix well and strain.
Sauté vegetables in butter until they are soft, and stuff each fish before wrapping loosely in foil.
Place in ashes or on cookie sheet in 450 degree oven for 15 to 20 minutes.
Serve.
Comments
