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Campfire Trout

Gentgeen's Campfire Trout is the recipe Gentgeen uses to cook trout caught while camping. This method can be used at home with trout purchased at the fish market, but somehow never tastes quite as good.

Source and licence

"Campfire Trout" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Campfire_Trout, revision 4510312), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Campfire_Trout&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4510312

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Make a pan out of aluminium foil slightly larger than your two fish. The pan should have a double layer of foil on the bottom and a lip around the edge of about ¾–1 inch height.
  2. Place the pan on a grill over the campfire. Put the butter into the pan, and allow it to begin melting. Wrap each trout with 2 strips of bacon. Add the trout to the pan and season to taste.
  3. After the trout has cooked for a few minutes (5–7 depending on the size of the fish), check the inside. If the side close to the fire is white and flakes easily, the fish is ready to turn. Flip the fish, and continue cooking the other side for 3–4 minutes until done.
  4. Serve with lemon over a bed of white rice.