TROUT DISHES FOR CAMP COOKERS

Press, Volume CII, Issue 30287, 13 November 1963, Page 3

TROUT DISHES FOR CAMP COOKERS

(By

ELIZABETH]

Letters have come in asking for suggestions for cooking trout so the joy of anticipation must already be touching holidays ahead. Complicated recipes are for kitchens at home and a workaday world; for holiday time the quicker and simpler the preparation the better, yet a luxury deserves the best you can do for it. Here are a few simple ideas for holiday homes.

HOT OR COLD TRO L T Clean fish. Boil whole in water flavoured with vinegar, •ait and pepper. Serve hot with tomato, shrimp, anchovy, parsley or cucumber sauce, or allow to become cold and serve with salad and mayonnaise. TROLT IN BROWN BUTTER Melt and heat a good big piece of butter in a baking dish. When quite brown, layin fish, which has been washed and dried, or dip the fish in egg and breadcrumbs, then lay into the brown. butter. Bake about 15 minutes or until tender. MARINADED TROLT Make cuts on the skin on both sides and place in a dish. Cover with 1 onion and 1 carrot finely chopped, juice of half a lemon, 3 tablespoons melted butter, a bay leaf if available and a dusting of salt and pepper. Steep for at least one hour, turning from time to time. Bake about 20 minutes in a fairly hot oven. MILLER'S TROUT Dip the trout into salted milk, then into flour sifted with a little salt and pepper. Fry in hot butter or dripping until crisp and browned. GRILLED TROLT Use either whole fish opened flat or cutlets. Wash and dry, dust with salt and pepper and spread with butter Grill under a hot flame. Garnish with lemon and mixed herb butter. BAKED HERB TROUT Place whole prepared trout in a baking dish with a little butter heated until brown poured over it. Sprinkle with mixed herbs, salt and pepper. Thinly slice .one onion and arrange along the fish with a small piece of butter on each slice. Bake in a fairly hot oven until tender through.

Smoked Fish Rolls Left over cold smoked fish has just as exciting a future as the original dish if you turn it into Smoked Fish Rolls. Thin pancakes are rolled round the smoked fish mixture and served with parsley, butter and lemon wedges to make a delicious meal, no matter what time the clock says. Ingredients: 4cz flour 1 egg Pinch salt 1 cup milk 1 cup flaked smoked fish 1 cup thick white sauce 2 tablespoons chopped parsley Pepper 2oz butter 2 teaspoons chopped parsley 2 teaspoons lemon juice • Salt and pepper. Method: Mix flaked fish with a cup of thick white sauce, chopped parsley, pepper and salt to taste. Make pancake batter by sifting flour and salt, and stirring in egg and milk, beating until smooth. Fry one pancake at a time, tipping the pan to make it thin. As soon as it sets, place a spoonful of the fish filling on one edge. When the pancake is brown and cooked, roll in from the fish edge and place on a hot dish, making the others in the same way. Cream 2oz butter, blending in lemon juice, parsley, salt and pepper. Form into small pats and serve one with each filled roll, together with a wedge of lemon.

Shrimp Luncheon We remember shrimps when we are making cocktail savouries but are apt to forget them at other times. Yet a tin of shrimps in the cupboard will give inspiration for many an impromptu meal, or add to a sauce to turn a prosaic fish loaf or pie into a really special meal. For a quick and delicious luncheon, for instance, reach down a soz tin of shrimps and make one of these—shrimp popovers, a shrimp omelette or tomato and shrimp salad. POPOVERS Ingredients: 4oz flour 1 egg Salt and pepper 1 cup milk 1 tin shrimps. Method: Sift flour and salt and pepper into bowl and break in one egg. stirring in Add milk and stir in, then beat. Butter individual ovenware dishes and divide the shrimps out into the bottoms. Pour a little of the batter over each and bake about 15 minutes at 425 degrees. OMELETTE higredients: 4 eggs I 4 tablespoons water Salt and pepper 1 tin of shrimps 1 teaspoon chopped parsley Anchovy sauce. Method: Beat egg yolks iwith salt, pepper, anchovy sauce and water. Whisk whites with small pinch salt [until stiff and fold through. Heat shrimps. Cook omelette until brown on the underside, then place under a grill until the top is puffed and browning. Turn on to a plate. Place drained shrimps across half, dust with chopped parsley and fold the other half omelette over. TOMATO AND SHRIMP SALAD Hollow out tomatoes and fill with shrimps mixM with the following mixture:— 1 dessertspoon lemon juice 1 dessertspoon chopped chives Salt pepper Dash Worcester sauce A little stiff mayonnaise. Method: Stand on the centre of a plate lined with chopped lettuce and surround with rings of sliced cucumber. hard boiled egg, grated [carrot and green peas.