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Trout Parmesan

A fast simple recipe for cooking Lake Trout.
It goes really well with a "Heritage Traditional Dark Lager".

Main Course
Main Ingredient: 
Fish and beer
Serving Size: 
2 persons

You want about a Lb. of lake trout fillets.
Soak them in a mixture of your favourite beer of the day, pick one that is not overwhelmingly hoppy or sweet, and about 1/8 cup of lemon juice.
Soak for about 15 - 20 minutes, making sure that they are covered with liquid, or that they are turned often.
In a separate bowl mix,
1 cup sour cream.
1/3 to 1/2 cup of parmesan cheese (Grated).
1 to 2 tablespoons of black pepper. (I like a lot of it, but suit yourself).
1 hefty shake of garlic powder.
1 hefty shake of onion powder.


Mix these up until creamy.
I sometimes add a bit of lemon juice here as well, but I don't really think it is necessary.

Dry the fillets on paper towel, and lay them out in a 9" by 9" baking pan.
Coat them with the parmesan mixture, flipping once to get both sides.
Sprikle some more parmesan on top so it can brown and toast.

Bake a 350 degrees for about 1/2 hour.

Lay the fillets out on a serving plate, heat the remaining Parmesan mixture with about 2 tablespoons of lemon juice, stirring constantly.
About 1-2 minutes usually does it.
Pour the sauce over the fillets and serve.

I usually have rice and some kind of vegetable dish with it, along with a good citrusy beer.

Hope you enjoy it.

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— Edmund Burke

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