Friday, September 17, 2010

Dutch Oven Steamed Rainbow Trout in Parchment

I am still working on a roasted chicken, I think you will like it when I get it right. For now I am going to give you the one I took 1st place with at Pioneer Trail Park 24th of July cook-off 12 to 15 years ago.

1/4 cup parsley, chopped
2 teaspoons garlic, minced
2 teaspoons orange peel, grated
1/4 teaspoon salt
4 pieces parchment, 12:x15"
4 large rainbow trout fillets
1/4 cup olive oil

Preheat a 12" or 14" dutch oven to 350°f. Combine first 5 ingredients, set aside. Take all 4 parchment papers; fold in half and cut to form a half heart. Unfold; place one fillet, skin side down , on each parchment paper, near the fold. Top each fillet with a tablespoon of parsley mixture and 1 tablespoon of olive oil. Fold other side of parchment paper over fillet; Starting at the top of heart, fold edges over in a pleating fashion to seal the parchment.Place in oven; with 16 charcoals on top and 9 on the bottom. Bake for 10 to 12 minutes, depending on thickness of fish, Or until parchment is lightly browned and puffed. Serve packet as is on a plate, and let your guest open the packet, buy slicing it down the meddle.

This recipe won again at the Butte Creek Mill 2 years ago. This is a good one.

No comments:

Post a Comment