• 1 lg. trout
  • 1 onion, sliced
  • 1 stalk celery, chopped
  • slices of cheese
  • milk or cream
  • flour
  • salt & pepper
  • 1 tbsp. worcestershire sauce


Clean trout and dry thouroughly. Slit it nearly all the way down one side, season w/ salt & pepper and dredge in flour. Lay in buttered oblong pan, slit side up. Place a layer of onions inside fish, flour lightly and place cheese on top of onions.Close the body and hold w/ toothpicks. Place remaining slices of onion on top of fish, and moisten the top w/ the milk or cream and pour the rest into the pan. Bake uncovered in slow oven, allowing the liquid to thicken (may need to add a bit more flour) . The trout is done when white and flakey.

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Submitted 6/13/05.
Source: Alaskan Campcook
Submitted By: Holly Mott
Baked Trout