Description
Great for those backpacking trips to trout-stocked lakes. It’s like having a gourmet meal in the wilderness.
Ingredients
- 2 cups cracker crumbs
- 3 tablespoons minced walnut pieces
- 1 teaspoon dried dill weed
- 3 tablespoons vegetable oil, divided
- ΒΌ cup chopped watercress leaves
- 2 tablespoons water
- 1 tablespoon dried minced onion
- 1 tablespoon dried parsley
- 2 teaspoons soy sauce
- 4 whole trout
Instructions
- At home: Mix cracker crumbs
- walnuts
- and dill in a resealable plastic bag. Store oil
- watercress
- water onion
- parsley
- and soy sauce in individual bags and containers and combine them in a larger
- self-sealing plastic bag labeled with recipe instructions.
- On the trail: Place onion in a skillet with 1 tablespoon of the oil. Cook and stir over low to medium heat for 2 to 3 minutes. Add parsley and water. Cover and steam for a minute or so; stir in the watercress.
- Combine the cracker-walnut mixture with the onion-parsley mixture in a medium bowl to make the stuffing. Stir in soy sauce.
- Stuff each trout with 1/4 of the walnut-herb stuffing. Heat a nonstick skillet over medium heat and add remaining 2 tablespoons oil. Add trout to skillet
- cover
- and cook until fish flakes easily with a fork
- about 10 minutes per side.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 8