Trout & Vegetables in Foil
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
trout
10 inch |
*
|
| 2 | each |
carrots
|
|
| ½ | each |
lemon
juice of |
|
| 2 | small |
onions
|
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | each |
celery stalks
|
|
| ½ | teaspoon |
thyme
|
*
|
| 4 | teaspoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
trout
10 inch |
*
|
| 2 | each |
carrots
|
|
| 0.5 | each |
lemon
juice of |
|
| 2 | small |
onions
|
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | each |
celery stalks
|
|
| 2.5 | ml |
thyme
|
*
|
| 2E+1 | ml |
butter
|
|
Directions
If the fish is to be a sizable one, be sure to take enough foil in one piece; if the servings are to be individual for each guest, then cut the foil accordingly.
Clean the trout and sprinkle inside and out with lemon juice, salt, pepper and herbs.
Put vegetables through the food processor, mix well and strain.
Sauté vegetables in butter until they are soft, and stuff each fish before wrapping loosely in foil.
Place in ashes or on cookie sheet in 450 degree oven for 15 to 20 minutes.
Serve.
