Recipe - Baked Trout Fillets

32 pound TROUT RAINBOW WHOLE
1 2/3 pound BUTTER PRINT SURE
18 LEMON FRESH
1 One half pound BREAD SNDWICH 22OZ #51
1 One half teaspoon PEPPER BLACK 1 LB CN
1 1/3 tablespoon 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 LEMONBUTTER 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 (

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.