Onion Trouts [camp fire]
Comments: Needed : al foil, a place to build a fire and long tongs to manipulate al bundles
Serve these trouts along with potatoes wrapped in al foil and cooked into embers, or hot canned baked beans. Canned baked beans can be reheated in the can directly into embers when opening 80% of the top of can and folding it upright to be able to ue it as a handle.
  • 1/4 pound [113 g] butter
  • Onion dices, to taste
  • 2 to 4 trouts, cleaned
  • Salt and pepper, to taste
  • Flour, to coat
  • Build cooking fire approximately 1 hour before cooking, using at least 6 medium logs, maple wood if possible, to get enough embers.
  • Cut 3 [18-inch / 45-cm long each] sheets al foil.
  • Arrange al sheets one on top of the other to get a 3-thickness bundle.
  • Cut butter into tiny squares; arrange onto al foil.
  • Sprinkle onion dices onto al foil.
  • Lightly flour, salt and pepper then lay trouts on top of onion dices.
  • Tightly seal bundle.
  • Transfer bundle directly into embers; cook for approximately 7 minutes.
  • Remove bundle from embers and shake bundle.
  • Transfer bundle back into embers; cook for approximately 7 minutes more.
  • Remove bundle from embers, delicately open-up bundle to check to see if trouts are done.
  • If not, close-up bundle and cook trouts until done, flaky to the fork, before serving.