COOK

Press, Volume XCVII, Issue 28490, 21 January 1958, Page 2

COOK

with Elizabeth Trout, Fried, Baked Or Grilled

Many who are lucky have trout on their menu if casting skill or generous friends have made it possible, and many a holiday housewife is faced with the welcome task of cooking it, often with only holiday cottage or camping facilities. Here are several easy and delicious ways of coping with the problem. Grilled Trout: Make a good bank of wood fire embers. Clean the fish and open it out flat, removing the backbone. Dust with a little salt and pepper and brush over with melted butter. Place in an’ open fold-over wire griller and hold over the flame, turning when half cooked. Baked Trout: Place about 4ozs of butter in a baking dish and place in an oven or on a hot plate until brown. Place in the fish, turn over once and bake in a hot oven until tender.

Fried Trout: Prepare the fish and roll well in oatmeal or seasoned flour. Melt and heat butter or dripping, lay in the fish and fry for three to five minutes on each side. Drain well. Melt 3ozs butter and stir in the juice of half a lemon or a little vinegar. Add 1 tablespoon each of chopped parsley and chopped chives. Make very hot and pour over the fish just before serving.

Baked Trout with Tomatoes: Prepare the fish and lay in a well buttered dish. Slice one tomato, one onion and half a green pepper and chop finely. Sprinkle over the fish, with a dash of finely chopped garlic or garlic salt. Sprinkle with a little lemon juice and melted butter. Cover with a butter paper and bake until the flsh is tender, removing the paper for the last few mihutes.