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Рецепт Baked Whole Trout
by Global Cookbook

Baked Whole Trout
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  Порций: 12

Ингредиенты

  • 63 lb TROUT RAINBOW WHOLE
  • 2 1/2 lb BUTTER PRINT SURE
  • 1 quart LEMON FRESH
  • 2 1/4 lb BREAD SNDWICH 22OZ #51
  • 2 tsp PEPPER BLACK 1 LB CN
  • 2 Tbsp. SALT TABLE 5LB

Инструкции

  1. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
  2. PLACE SINGLE LAYER OF FISH ON WELL-GREASED PANS, IN ROWS, 2 BY 6.
  3. COMBINE BUTTER Or possibly MARGARINE, DILL WEED, AND PEPPER; Add in LEMON JUICE. USE 1 C. LEMON-BUTTER Mix FOR EACH PAN OF FISH. LIGHTLY BRUSH INSIDE AND TOP OF EACH FISH.
  4. COMBINE BREAD CRUMBS AND SALT. USE 1 C. BREAD CRUMBS PER PAN; Proportionately SPRINKLE ON INSIDE AND OUTSIDE OF FISH.
  5. BAKE 15 Min.
  6. SERVE IMMEDIATELY.
  7. NOTE:
  8. SINCE TROUT DOES NOT HOLD WELL IN SERVING LINE FOR LONG PERIODS OF TIME, PREPARE BY PROGRESSIVE COOKING METHODS IN SMALL BATCHES.
  9. NOTE:
  10. HEADS MAY BE REMOVED IN STEP 1, If you like.
  11. NOTE:
  12. IN STEP 2, 6 LB (24 LEMONS) FRESH LEMONS A.P. WILL YIELD 1 Quart JUICE.
  13. NOTE:
  14. IN STEP 2, 1 C. Frzn LEMON JUICE CONCENTRATE AND 3 C. Cool WATER MAY BE USED FOR JUICE.
  15. SERVING SIZE: 1 FISH (10