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Baked Lake Trout
Baked Lake Trout
Easy baked Lake Trout Recipe stuffed with garlic croutons and fresh herbs. Any extra stuffing that cannot go into fish cavity can be put in dish or foil packet beside the trout. Use whole trout at least 6 pounds or several smaller trout. The stuffing goes great in rainbow and walleye.
INGREDIENTS:
1 Lake Trout 6 – 8lbs (4 – 6, 1lb fish)
Fresh lemon quarters for juice (optional)
Herbed Stuffing
6 tblsp margarine or butter
1 cup fine chopped onion
½ cup fine chopped celery
1 tblsp fresh chopped dill
1 tblsp fresh chopped parsley
1 tblsp fresh chopped chives
1 tblsp fresh chopped thyme
½ tsp salt
½ tsp lemon peper
3 cups garlic croutons
DIRECTIONS:
1. Get cleaned Trout and season cavity rub in salt and pepper, set in baking dish
2. In fry pan melt the butter, add onion and celery, fry until soft and clear
3. In small bowl put the garlic croutons, finely chop all the fresh herbs (see note) and add to bowl
4. Pour butter fried onions and celery into bowl and mix all well
5. Get trout and stuff cavity with dressing, put cover on casserole dish and put in oven
6. Bake for 1 hour or 10 minutes per 1" thickness at 300 degrees (see note)
7. If doing on grill, butter foil big enough to hold fish, put trout on foil, roll up edges but do not secure foil tightly. bake on medium heat 10 mins per 1"
NOTES:
This is a great recipe done in the oven or on the grill.
If no fresh herbs use 1/2 tsp of dry herbs
Measure the fish after stuffing and measure at the thickest part.
Do not fold foil tight, leave open fish will flake easily when done.
Bones should all stay attached to back bone as you serve.
ADDITIONAL:
Serve with lemon quarter.
Serve with a fresh garden salad with Greg’s Home Dressing
Lake Trout are higher in fish oil than any other trout and as a result most people say that they are greasy. I find that baking, grilling or steaks of these bigger fish results in a lot less oil. Smoking seems to intensify the natural oil of these fish and as people have tried smoked trout they have the idea lake trout are greasy. Trout can be substituted for pike in the recipes suggested.
 Copyright © PRACTICAL SPORTMAN
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