| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | Trout fillets; (up to 2) | |
| 1 | tb | Lemon juice |
| 2 | tb | Tarragon vinegar |
| 2 | tb | Chicken bouillon |
| 1 | sl | White toast; cubed |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | ts | Dehydrated onion flakes |
INSTRUCTIONS
(Friends and Neighbors Cookbook) Place trout in baking dish. Cover with lemon juice and vinegar. Marinate for 2 to 3 hours. Mix together bouillon, toast, salt and pepper. Pour over fish. Sprinkle onion flakes on top of the fish and garnish with lemon slices. Bake in 400 degree oven for about 20-30 minutes or until fish flakes. Posted to EAT-L Digest by Diane Mansfield <dianelm@UGA.CC.UGA.EDU> on Feb 4, 1998
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