Braised Treasury's Trouts Recipe

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 Braised Treasury's Trouts:
  • 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

The Braised Treasury's Trouts recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Trout (more Trout recipes)
Preparation Method: Baked (more Baked recipes)

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