|NATIONAL PARKS QUICKLINKS|
Backpacker Magazine – May 2008
4 hook-and-cook dinners just waiting to be caught
Trout with Mustard Sauce
This thick, tangy topping dresses up any fish.
1 package McCormick Hollandaise sauce mix
1/4 cup butter (or 4 tablespoons olive oil)
1 tablespoon Dijon mustard
1 teaspoon dried tarragon
1 tablespoon cooking oil
1 cup water
4 trout fillets
Heat oil in pan until sizzing. Cook fish until flesh is flaky. To make sauce, fork-whisk water, butter (or olive oil), and contents of sauce packet. Add mustard and tarragon and bring to a boil. Pour over trout. Serves 3.
For a side dish, flavored rice goes well with trout. We like Lipton's Creamy Garlic Parmesan and Herb and Butter.