This is a recipe/article I recently wrote for the Rock Hound Station 1 Newsletter
I do a monthly article there on campfire cooking (mostly).
So here it is in all its’ glory.
Well ok not really, but pretty darn close.
En Papillote means cooking in paper, which could
be a problem when you are using a camp fire for your source of heat.
But there is an easy way to enjoy this normally expensive restaurant
meal when out in the wild. The cooking technique is a little different,
but the results can be just as good.
This is a really simple version, which is what I like when cooking
campfire meals. First you will naturally need a couple of Trout.
Brook, Brown, or Rainbow will work. In fact any fish you have will
work as long as it’s not fatty. If you are using something like Salmon
be sure you trim any fat off first.
Anyways here’s the ingredients you will need.
Trout (or other fresh water fish) fillet, de-boned, leave the skin on.
Butter
Lemon juice
Green Onions
Salt
Pepper
Aluminum foil
Cut Aluminum foil large enough to lay the fish on it and still be
able to fold it over the fish and seal the edges.
Next lay the fish on the foil, skin side down.
Place 3 or 4 pats of butter on the fish.
Slice the green onions very fine and cover the fish with them.
Sprinkle the lemon juice onto the fish.
Add salt and pepper to taste.
Fold the foil over the fish and tightly seal all the edges.
Place the foil pouch on the fire or coals and cook for around 30 minutes.
As with anything you are cooking on a campfire the cooking time will
depend on how hot the fire or coals are. The fish is done when it
flakes off the skin.
