Steamed Trout

Name: Steamed Trout
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 2-lb. whole trout or freshwater salmon, cleaned; 2 tbsp. butter; 2 tbsp. cider vinegar; Salt and pepper; 1 lemon, quartered

Serves
serves 4

LANGDON CLAY

The northwestern woods of Maine offer anglers some of the best trout fishing in America. This recipe is a deliciously easy way to cook these big fish.

Ingredients

1 2-lb. whole trout or freshwater salmon, cleaned
2 tbsp. butter
2 tbsp. cider vinegar
Salt and pepper
1 lemon, quartered

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Instructions

Step 1

Preheat oven to 400°. Wrap fish in a single layer of cheesecloth, and place in a fish poacher or on a rack in a baking pan.

Step 2

Pour 2–3 cups boiling water into bottom of pan. Cover, place in oven, and cook for 20 minutes. Remove from oven, transfer fish to a platter, unwrap, dot with butter, sprinkle with cider vinegar, season with salt and pepper, and serve with lemon quarters.

Preheat oven to 400°. Wrap fish in a single layer of cheesecloth, and place in a fish poacher or on a rack in a baking pan.
Pour 2–3 cups boiling water into bottom of pan. Cover, place in oven, and cook for 20 minutes. Remove from oven, transfer fish to a platter, unwrap, dot with butter, sprinkle with cider vinegar, season with salt and pepper, and serve with lemon quarters.