SUBSCRIBE | NEWSLETTERS | MAPS | VIDEOS | BLOGS | MARKETPLACE | CONTESTS
TRY BACKPACKER FREE!
SUBSCRIBE NOW and get
2 Free Issues and 3 Free Gifts!
Full Name:
Address 1:
Address 2:
City:
State:
Zip Code:
Email: (required)
If I like it and decide to continue, I'll pay just $12.00, and receive a full one-year subscription (9 issues in all), a 73% savings off the newsstand price! If for any reason I decide not to continue, I'll write "cancel" on the invoice and owe nothing.
Your subscription includes 3 FREE downloadable booklets.
Or click here to pay now and get 2 extra issues
Offer valid in US only.

Also on Backpacker.com


Enter Zip Code

Backpacker Magazine – Online Exclusive

Recipe: No-Drawings-Needed Poached Trout

Eat fresh with this hook-to-table recipe for Poached Trout.

by: Christine and Tim Conners


Total Servings: 2
As Packaged for the Trail: 2 servings
Weight per Serving: Less than 1 ounce (for seasoning)

Required Equipment on the Trail:
Frying pan with cover

Ingredients:
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon ground sage
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cube vegetable bouillon
2 freshly caught medium-size trout
Several cups water, added on the trail

Preparation at Home:
1. Combine herbs, spices, and unwrapped bouillon cube in a pint-size ziplock bag.

Preparation on the Trail:
1. To prepare both servings, gut and clean 2 freshly caught trout, leaving skin on.
2. Pour 2 cups water in a frying pan, add spice-herb blend and bouillon cube, and bring water to a boil until bouillon cube dissolves.
3. Add cleaned trout to the pan in a single layer. If fish are too large to fit in the pan, cut to appropriate size. If all the fish won’t fit in the pan, cook in batches.
4. Add more water until trout is mostly covered. Return water to a boil, then reduce heat to low.
5. Cover pan and poach fish for 2 minutes.
6. Remove pan from heat and allow to rest, lid on, for 10 minutes, or until flesh is firm (white or light pink, depending on the species) and cooked through to the backbone.
7. Remove fins and their short bones. Skin is good to eat, but can be discarded at this point if desired.

Tip:
Another telltale sign that trout are ready to serve: The fillets on each side of the backbone can be stripped away with ease.

Option:
Substitute your favorite spice blend for the one given here.

Roy Tryon, California City, California, Lipsmackin’ Backpackin’

Subscribe to Backpacker magazine
Sign up for our free weekly e-newsletter
Name:
Address 1:
Address 2:
City:
State:
Zip:
Email (req):
Reader Rating: -

ADD A COMMENT

Your rating:
Your Name:

Comment:

My Profile Join Now

Most recent threads

Gear
GPS insurance
Posted On: Jul 27, 2014
Submitted By: OldBill
Trailhead Register
Is wilderness dying?
Posted On: Jul 27, 2014
Submitted By: hikerjer

Go
View all Gear
Find a retailer

Special sections - Expert handbooks for key trails, techniques and gear

Check out Montana in Warren Miller's Ticket to Ride
Warren Miller athletes charge hard and reflect on Big Sky country, their love for this space and the immense energy allotted to the people who reside in Montana.

Boost Your Apps
Add powerful tools and exclusive maps to your BACKPACKER apps through our partnership with Trimble Outdoors.

Carry the Best Maps
With BACKPACKER PRO Maps, get life-list destinations and local trips on adventure-ready waterproof myTopo paper.

FREE Rocky Mountain Trip Planner
Sign up for a free Rocky Mountain National Park trip planning kit from our sister site MyRockyMountainPark.com.

>
Get 2 FREE Trial Issues and 3 FREE GIFTS
Survival Skills 101 • Eat Better
The Best Trails in America
YES! Please send me my FREE trial issues of Backpacker
and my 3 FREE downloadable booklets.
Full Name:
City:
Address 1:
Zip Code:
State:
Address 2:
Email (required):
Free trial offer valid for US subscribers only. Canadian subscriptions | International subscriptions