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Serves/Makes: 12

Ingredients:

• 12 (approximately 6-ounce / 170-g each) rainbow trouts
• 2 onions
• 2 ounces (57 mL) oil
• 4 cups (1 L) white wine
• Salt and pepper, to taste


12 (5 x 8-inch / 12 x 20-cm) sheets al foil

How to cook:

• Clean trouts remove gills.
• Wash rainbow trouts scrape off all blood along trout backbones.
• Wipe dry rainbow trouts.
• Slice onions into thin slices.
• Salt and pepper trouts, inside - out.
• Slip a slice of onion into each trout.
• Brush al foil with oil.
• Transfer 1 trout onto each sheet of al foil.
• Pinch al foil, folding up sides pour approximately 2 ounces (60 mL) white wine over each trout.
• Tightly close bundles.
• Arrange bundles onto gray ashes.
• Do not move ashes around, not to uncover red ashes (heat will come up by itself).
• If there are ashes around the fire, cover bundles.
• Every once in a while, turn bundles.
• The best way to check if a fish is done is to open-up a bundle and touch its flesh.
• Serve as is, in al foil, preferably during a meal eaten outdoors.

This recipe for Braised Treasury's Trouts serves/makes: 12

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Main Ingredient: Trout
Preparation Method: Baked