Trail Chef: Bake Fish ... On a Rock!

Fresh fish, but no pan? We show you how to prepare a tasty fillet on the campfire.
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Fresh fish, but no pan? We show you how to prepare a tasty fillet on the campfire.

There's something incredibly satisfying, in a primal, caveman way, about catching and cooking your own dinner. That's partly why fishing is so much fun—we've evolved to the point where we feel a little squeamish about roasting a marmot on a stick, but a delicious trout is still socially acceptable. Fish is great in the pan, of course, but that's not the only way to prepare camp seafood. Build a campfire, find a nice, flat rock, and get ready to bake—then check out one of our favorite trout recipes, after the jump.





Trout with Mustard Sauce


By Kelly Bastone. Serves 3.

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 a pan until sizzling. Cook fish until flaky*. To make sauce, fork-whisk water, butter/olive oil, and contents of sauce packet. Add mustard and tarragon and bring to a boil. Pour over trout.

*Yes, you'll need a pan or pot to make the sauce. Yes, you could just cook the fish in that pan. But it's still fun to bake on a hot rock. And if you want to skip the pan altogether, you can always mix and serve the sauce cold.

—Elisabeth Kwak-Hefferan