| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
New Orleans |
Main dish, Fish |
6 |
Servings |
INGREDIENTS
| 6 |
|
Trout fillets (4 oz. each) |
| 1 |
|
Lemon |
| 2 |
ts |
Celery salt |
| 1 |
ts |
Salt |
| 1 |
lg |
Onion |
| 1/2 |
c |
Butter (or marg.); 1 stick |
INSTRUCTIONS
Place trout filets in rectangular-shaped aluminum cake pan. Sprinkle
several drops lemon juice over each fillet. Sprinkle salt and celery salt
over each filet. Slice onion into 18 thin slices. Place 3 sliced on each
filet. Slice one stick butter into 18 pats. Place one pat on each onion
slice. Cover pan with aluminum foil and place in preheated 325 degree
oven. Bake 1-1/2 hours. If desired, you may remove pan from oven, halfway
during baking period and baste filets. Return to oven and finish baking
process.
Serves 6.
SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman
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