Recipes For Cooking Brook Trout

Brook Trout In Paper Bags Recipe

Dress half a dozen brook trout, weighing about four ounces each, without destroying shape. Fill with forcemeat and secure the slit made in dressing. Brush the inside of a paper bag with melted butter, or olive oil, and put in very thin shavings of salt pork or mild cured bacon, with trout above; dust with salt and pepper, then fold the bag and fasten closely with two clips. Bake about twenty minutes in a hot oven. Remove from the bag. Pass at the same time Hollandaise, Bechamel, or tomato sauce.

Bass Forcemeat For Brook Trout Recipe

Pound in a mortar half a pound of bass from which the skin and bones have been taken; add to the fish while pounding, the whites of two eggs, a little at a time, and pass through the sieve; add gradually half a cup of cream. Season with salt and pepper. Use a forcing-bag and plain tube in filling the fish.