ALLISON'S TROUT
This year I learned to not only catch my own fish, but to clean, cook and eat them as well. Thrilling. This recipe is my recreation of a dish that was made by a man named Botsy, years ago, in the Rocky Mountains. It's delicious and enhances fresh trout without overpowering it. These could also be prepared in foil packets on a camping trip over an open fire. Although we camp, I don't often include a bottle of sherry in my kitchen box. When you add the sherry, pour a glass for yourself.
Provided by Prettypie
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a shallow baking dish with foil.
- Heat butter in a skillet over medium heat; pour in lemon juice. Cook and stir mushrooms until tender, about 5 minutes; stir in sherry. Place trout fillets with skin sides down into prepared baking dish; sprinkle with salt and cracked pepper. Pour the mushroom mixture over the fish.
- Bake in the preheated oven until sauce reduces and fish flakes easily with a fork, about 30 minutes.
Nutrition Facts : Calories 390.4 calories, Carbohydrate 3 g, Cholesterol 228.5 mg, Fat 23.7 g, Fiber 0.5 g, Protein 39.5 g, SaturatedFat 12 g, Sodium 302 mg, Sugar 0.8 g
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