Baked trout fillets

Yield: 100 Servings

Measure Ingredient
32 pounds TROUT RAINBOW WHOLE
1⅔ pounds BUTTER PRINT SURE
18 LEMON FRESH
1½ pounds BREAD SNDWICH 22OZ #51
1½ teaspoon PEPPER BLACK 1 LB CN
1⅓ tablespoon SALT TABLE 5LB

1. PLACE TROUT IN ROWS, 2 BY 9, ON 6 GREASED SHEET PANS, SKIN SIDE DOWN.

2. COMBINE MELTED BUTTER OR MARGARINE, PEPPER, AND 2⅔ CUPS LEMON JUICE.

3. EVENLY BRUSH TOP OF FISH WITH LEMON-BUTTER MIXTURE.

4. COMBINE BREAD CRUMBS AND SALT; SPRINKLE 1 CUP MIXTURE EVENLY OVER THE TOP OF EACH FISH.

5. BAKE 9 MINUTES IN 375F. OVEN. 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.

2. HEADS MAY BE REMOVED, IF DESIRED.

3. IN STEP 2, 6 LB (24 LEMONS) WILL YIELD 3 CUPS JUICE.

4. IN STEP 2, 1 CUP FROZEN LEMON JUICE CONCENTRATE AND 3 CUPS COLD WATER MAY BE USED FOR JUICE.

Recipe Number: L17901

SERVING SIZE: 1 FILLET (

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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