This has come to be our favorite recipe for preparing fresh trout. It’s very simple, and so easy to do. It only requires a few ingredients (key to camp cooking!).
- dill leaves (dried or fresh)
Then simply heat up your skillet on a medium heat setting on your camp stove. Put jut a little butter in the pan to keep the skin from sticking. Place the trout in the pan. Inside the cavity, place a few small pats of butter, and sprinkle the inside of the cavity with dill and pepper (to taste). (I use a generous amount of dill.)
Cover the pan, and let cook for 10-15 minutes. Gently flip the trout over to cook the other side. Cook another 10 minutes (or until the meat is white and cooked through). Note: how long it takes to cook can depend on a number of factors, like how big the fish are and even how cold it is outside (since you’re cooking in an uncontrolled environment).
PS – did you know that trout that have been in nature for a while have pink meat? It tastes much better (and is healthier) than the stockers. The stocker fish have white meat (before cooking) due to their artificial diets. Trout are one of nature’s healthy foods for getting your Omega oils! And they actually contain all the essential minerals.