Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a piece of glazed paper
- pepper
- salt
Directions
The general defect in cooking trout when they are fried, is the over- cooking. Trout should never be done to a crisp. When overcooked you might as well fry and eat chips — and one would taste just as well. Pork or bacon may do very well to cook trout with in camp, but it injures the flavor. The pork is not improved and the trout are worse, not better. If they have to be fried, use butter, or, what is better, sweet oil. Have the butter or oil quite hot, and do not cook too much. Try them with a fork. Put no &%g or batter on them. They are better perfectly plain. If you want to broil them, wrap them up in a piece of glazed paper, which should be well buttered ; sprmkle a very little salt and pepper on them ; put them on a spring gridiron, such as oysters are broiled on, and turn the gridiron over from side to side; use lemon
BROOK TROUT. 473
juice over them ; you do not want parsley. A boiled trout is positively better than either a fried or a broiled trout, as it is a very delicate fish, and flaky, lil<e salmon, and it ought not to be overcooked ; use cold water, 'slightly salted, which bring up to the boil ; serve with plain melted butter ; brown butter is not an appropriate sauce. Baked trout are fairly good ; dry the fish, do not split them ; lay them on a baking dish, add a little butter, pepper and salt. It is the over-cooking which, nine times in ten, spoils this very fine fish.