Post by Okwes on Jun 6, 2007 15:10:10 GMT -5
Cree Baked Lake Trout
Categories: Native, Trout
Yield: 4 Servings
4 lb Lake trout
3 tb Sunflower seed oil
Choice of herbs to taste
(dillweed, parsley, basil,
Mint)
4 tb Fine cornmeal
Clean and split the trout removing the head and backbone. Place in a
greased baking pan, flesh side up, and sprinkle with the sunflower
seed oil, herbs, and cornmeal. Bake in a preheated 350 F oven for 30
minutes. Serve with batterfried dandelion blossoms, wild rice or mixed
vegetables.
From: C.A.A.E. Churchill, Manitoba
Categories: Native, Trout
Yield: 4 Servings
4 lb Lake trout
3 tb Sunflower seed oil
Choice of herbs to taste
(dillweed, parsley, basil,
Mint)
4 tb Fine cornmeal
Clean and split the trout removing the head and backbone. Place in a
greased baking pan, flesh side up, and sprinkle with the sunflower
seed oil, herbs, and cornmeal. Bake in a preheated 350 F oven for 30
minutes. Serve with batterfried dandelion blossoms, wild rice or mixed
vegetables.
From: C.A.A.E. Churchill, Manitoba