Recipes for the Boundary Waters and Quetico


Baked Trout Dijon
thanks to Dan Williamson

Recipe Ingredients:

  • Lake Trout
  • Dijon Mustard
  • Squeeze Margarine
  • Rosemary

Cooking instructions:
In a cup or bowl, make a sauce of about 50% dijon mustard and 50% squeeze margarine. Mix well, then slather liberally over all sides of your trout fillets. Sprinkle rosemary over the trout (all sides) and then wrap trout into foil packets.

Place directly on hot coals of the fire for about 10 minutes per side, depending on how much trout is in each packet. Open up and dig in!

If you have some onion, slice it up and throw it in as well. No dijon? Almost any decent mustard will do. I wouldn't recommend the bright yellow stuff, but most any other kind works fine.

Even my kids will eat this and they think they hate mustard! I just don't tell 'em it's in there.

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