Campfire Trout
This is my favorite meal everytime I camp:
Campfire Trout
with Sweet Dijon Mustard Sauce + Potato & Lemon Asparagus:
Ingredients:
For the Campfire Trout:
- 4 whole trout, cleaned and gutted
- Salt and pepper to taste
- 4 tablespoons unsalted butter, softened
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh dill (plus extra for garnish)
- Aluminum foil, for wrapping
For the Potato and Lemon Asparagus side:
- 1 pound baby potatoes, halved
- 1 bunch asparagus, tough ends trimmed
- 2 tablespoons olive oil
- Zest of 1 lemon
- Juice of 1/2 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Start by preparing your campfire. Make sure you have a good bed of hot coals to cook the trout, potatoes, and asparagus.
2. Rinse the trout under cold water and pat them dry with paper towels. Season the inside and outside of each trout with salt and pepper.
3. In a small bowl, combine the softened butter, lemon juice, honey, Dijon mustard, and chopped dill. Mix well to create the slightly sweet Dijon mustard sauce.
4. Lay out a sheet of aluminum foil for each trout. Place a trout on each foil sheet and spread a generous amount of the Dijon mustard sauce over the entire surface of each trout, both inside and outside.
5. Wrap each trout tightly in the foil, ensuring that it is completely sealed. This will help the fish cook evenly and retain its moisture.
6. In a separate bowl, toss the halved baby potatoes with olive oil, lemon zest, salt, and pepper.
7. Trim the asparagus and toss it in a separate bowl with olive oil, lemon zest, lemon juice, salt, and pepper.
8. Lay out a large sheet of aluminum foil. Place the seasoned asparagus on the foil, arranging them in a single layer. Fold the foil over the asparagus, creating a packet and ensuring it is sealed.
9. Place the foil-wrapped trout, seasoned baby potatoes, and the asparagus packet onto the hot coals of the campfire.
10. Cook the potatoes and asparagus for about 10-15 minutes, turning the potatoes occasionally to ensure even browning and cooking the asparagus packet for approximately 5-7 minutes, or until the asparagus is tender-crisp.
11. After the specified cooking time, carefully remove the trout, potatoes, and asparagus from the campfire. Open the foil packets, being cautious of the hot steam.
12. Transfer the cooked trout to serving plates. Spoon any accumulated juices from the foil packets over the fish. Garnish with fresh dill.
13. Transfer the cooked potatoes and asparagus to a serving dish. Sprinkle with fresh parsley for a vibrant touch.
14. Serve the Campfire Trout with Slightly Sweet Dijon Mustard Sauce alongside the Potato and Lemon Asparagus side.
Enjoy the combination of flaky and flavorful trout, tender baby potatoes, and vibrant lemon-infused asparagus. This meal will make your camping experience truly memorable.
Happy cooking and bon appétit!
Camping in Oregon
