Here's my favorite:
SAGANAGA LAKE TROUT DIJON
There are no amounts listed for ingredients because they�re not needed. After a time or two you will have this down just the way you like it.
Lake Trout or other fish fillets
Dijon mustard
Breadcrumbs, dry or fresh
Dry white vermouth
Melted butter
Salt and freshly ground black pepper
Chopped onions
Paprika
Preheat the oven to 425�F. Cut trout fillets into serving-sized pieces. Smear fish liberally with mustard. Coat with breadcrumbs. Lay with skin side down in buttered baking pan. Drizzle first with vermouth, then with butter. Season to taste with salt and pepper. Smother with onions; sprinkle with paprika. Bake for 10 to 20 minutes or until a fork will just go through the fish.
Taken from: The Gunflint Lodge Cookbook. Ron Berg & Sue Kerfoot.
We have a page of our web site dedicated to fish recipes. Check it out if you like:
http://www.keystonehatcheries.com/default.asp?id=36
