Fish are wonderful to eat. They are especially good when cooked fresh. Here is a recipe that allows you to make a Fancy Fish dish, but in a foil pack. This means that you can cook a Fancy meal when camping or tailgating.

FOILED TROUT with a CHAMPAGNE SAUCE

Trout works well with this recipe, but it is exceptional with other fish species as well. The walleye and perch come out fine.

Foil Pack ingredients

2 cups Brut Champagne

2 bay leaves

1 ½ tsp. of oregano

½ tsp. Thyme

2 trout, 14 inches long. I have made this recipe with whole, scaled fish and with filets.

2 garlic cloves, halved.

1 tsp salt

½ tsp pepper

1 small onion sliced. Spring onions will also work.

1 lemon cut into wedges.

                Champagne Sauce Ingredients

2 tbsp. butter

2 tbsp. flour

2/3 cup of cooking juices from the fish

1 cup champagne.

Combine the champagne, bay leaves, oregano, and thyme. Blend. Use a food processor if available, or simply macerate/ chop the ingredients.

The fish should be scaled and thoroughly rinsed and dried. Arrange the fish side by side. Filets should be skin side down, in a foil packet. Season with salt and pepper and rub, inside and out, with the garlic. Form the foil into a bowl, so it will hold the champagne mix. Arrange the onions on top, or in the body cavity, depending on how the fish is cleaned. Seal the foil so nothing will leak out. You will need to turn the packs 3-4 times while cooking.

Place the fish and ingredients in the foil packet, on the grill or oven. Cook them for 20-25 minutes at 375 degrees. When the fish is done, carefully place them onto a platter and keep them warm. Reserve the juice.

Now you will make the Champagne Sauce. Melt the butter in a pan, on medium heat. And stir in the flour. When thoroughly mixed and cooked, it will begin to turn golden brown. Stir continuously. Now , gradually add the trout cooking juices and continue to stir. This will thin the sauce, so continue stirring until it thickens again. Squeeze the lemon over the fish. Serve and enjoy. A nice white wine or Chardonnay work well with your fancy fish dinner.

At hunting camp and at tailgate events, I dump out the foil juices and make the sauce to be readded to the foil packet. Now there are no dishes to clean.

I enjoy my fish flaky and firm. Over cooked fish is too mushy. Don’t overcook your fish.

Cheers!

Montana Grant