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Receta Baked Whole Trout

Name: Baked Whole Trout
Ingredients: 63 lb TROUT RAINBOW WHOLE; 2 1/2 lb BUTTER PRINT SURE; 1 quart LEMON FRESH; 2 1/4 lb BREAD SNDWICH 22OZ #51; 2 tsp PEPPER BLACK 1 LB CN; 2 Tbsp. SALT TABLE 5LB

de Global Cookbook

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Raciónes: 12

Ingredientes

63 lb TROUT RAINBOW WHOLE
2 1/2 lb BUTTER PRINT SURE
1 quart LEMON FRESH
2 1/4 lb BREAD SNDWICH 22OZ #51
2 tsp PEPPER BLACK 1 LB CN
2 Tbsp. SALT TABLE 5LB

Direcciones

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 possibly MARGARINE, DILL WEED, AND PEPPER; Add in LEMON JUICE. USE 1 C. LEMON-BUTTER Mix FOR EACH PAN OF FISH. LIGHTLY BRUSH INSIDE AND TOP OF EACH FISH.
3. COMBINE BREAD CRUMBS AND SALT. USE 1 C. BREAD CRUMBS PER PAN; Proportionately SPRINKLE ON INSIDE AND OUTSIDE OF FISH.
4. BAKE 15 Min.
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 you like.
NOTE:
3. IN STEP 2, 6 LB (24 LEMONS) FRESH LEMONS A.P. WILL YIELD 1 Quart JUICE.
NOTE:
4. IN STEP 2, 1 C. Frzn LEMON JUICE CONCENTRATE AND 3 C. Cool WATER MAY BE USED FOR JUICE.
SERVING SIZE: 1 FISH (10