Baked Trout with Fennel
INGREDIENTS:
32 lb TROUT RAINBOW WHOLE
1 2/3 lb BUTTER PRINT SURE
18 LEMON FRESH
1 1/2 lb BREAD SNDWICH 22OZ #51
1 1/2 ts PEPPER BLACK 1 LB CN
1 1/3 tb SALT TABLE 5LB
32 lb TROUT RAINBOW WHOLE
1 2/3 lb BUTTER PRINT SURE
18 LEMON FRESH
1 1/2 lb BREAD SNDWICH 22OZ #51
1 1/2 ts PEPPER BLACK 1 LB CN
1 1/3 tb 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 2 2/3 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 (
2. COMBINE MELTED BUTTER OR MARGARINE, PEPPER, AND 2 2/3 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 (