Baked Whole Trout
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 63 | lb | TROUT RAINBOW WHOLE |
| 2 1/2 | lb | BUTTER PRINT SURE |
| 1 | qt | LEMON FRESH |
| 2 1/4 | lb | BREAD SNDWICH 22OZ #51 |
| 2 | t | PEPPER BLACK 1 LB CN |
| 2 | T | SALT TABLE 5LB |
INSTRUCTIONS
2 T PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN PLACE SINGLE LAYER OF FISH ON WELL-GREASED PANS, IN ROWS, 2 BY 6. COMBINE BUTTER OR MARGARINE, DILL WEED, AND PEPPER; ADD LEMON JUICE. USE 1 CUP LEMON-BUTTER MIXTURE FOR EACH PAN OF FISH. LIGHTLY BRUSH INSIDE AND TOP OF EACH FISH. COMBINE BREAD CRUMBS AND SALT. USE 1 CUP BREAD CRUMBS PER PAN; EVENLY SPRINKLE ON INSIDE AND OUTSIDE OF FISH. BAKE 15 MINUTES. 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 DESIRED. NOTE: 3. IN STEP 2, 6 LB (24 LEMONS) FRESH LEMONS A.P. WILL YIELD 1 QT JUICE. NOTE: 4. IN STEP 2, 1 CUP FROZEN LEMON JUICE CONCENTRATE AND 3 CUPS COLD WATER MAY BE USED FOR JUICE. Recipe Number: L17900 SERVING SIZE: 1 FISH (10 From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 482
Calories From Fat: 190
Total Fat: 21.1g
Cholesterol: 200mg
Sodium: 313.9mg
Potassium: 1296mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 68g