Baked whole trout

100 Servings

Ingredients

Quantity Ingredient
63 pounds TROUT RAINBOW WHOLE
2½ pounds BUTTER PRINT SURE
1 quart LEMON FRESH
2¼ pounds BREAD SNDWICH 22OZ #51
2 teaspoons PEPPER BLACK 1 LB CN
2 tablespoons SALT TABLE 5LB

Directions

2 tb -

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F.

OVEN

1. PLACE SINGLE LAYER OF FISH ON WELL-GREASED PANS, IN ROWS, 2 BY 6.

2. COMBINE BUTTER OR MARGARINE, DILL WEED, AND PEPPER; ADD LEMON JUICE.

USE

1 CUP LEMON-BUTTER MIXTURE FOR EACH PAN OF FISH. LIGHTLY BRUSH INSIDE AND TOP

OF EACH FISH.

3. COMBINE BREAD CRUMBS AND SALT. USE 1 CUP BREAD CRUMBS PER PAN; EVENLY SPRINKLE ON INSIDE AND OUTSIDE OF FISH.

4. BAKE 15 MINUTES.

5. SERVE IMMEDIATELY.

NOTE: 1. SINCE TROUT DOES NOT HOLD WELL IN SERVING LINE FOR LONG PERIODS OF TIME, PREPARE BY PROGRESSIVE COOKING METHODS IN SMALL BATCHES.

NOTE: 2. HEADS MAY BE REMOVED IN STEP 1, IF DESIRED.

NOTE: 3. IN STEP 2, 6 LB (24 LEMONS) FRESH LEMONS A.P. WILL YIELD 1 QT JUICE.

NOTE: 4. IN STEP 2, 1 CUP FROZEN LEMON JUICE CONCENTRATE AND 3 CUPS COLD WATER MAY BE USED FOR JUICE.

Recipe Number: L17900

SERVING SIZE: 1 FISH (10

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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