"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Lake Trout Recipe

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This recipe for Baked Lake Trout, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rita Sobania
Added: Saturday, November 17, 2007


2 large sheets aluminum foil
3 huge tbsp. sour cream
3 large tsp. margarine (not butter as it will curdle)
4 tsp. toasted sesame seeds
juice of one lemon
salt and pepper

- lay trout on large pieces of foil
- salt and pepper inside and out
- space 3 huge tbsp. sour cream inside fish
- place 3 large tsp. margarine between sour cream
- squeeze juice of one lemon over sour cream and margarine
- close fish
- sprinkle sesame seeds on outside of fish
- seal each sheet of foil separately
- Place in oven on middle rack
- bake at 350 for 2 hours (for 3 - 7 lb. fish)
- remove from oven. Roll back foil as to form a dish
- lift skin off top of fish
- sour cream, lemon, and margarine will form a sauce in foil. Spoon sauce over fish and serve.
- baking time for 7 - 11 lb. fish - 2 1/2 hours

Personal Notes:
Personal Notes:
This recipe is also good for rainbow trout on the grill.




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