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Stoned Shepherd's Trout

        2 five-inch buds or equivalent in loose, clean stash            chopped almonds (optional)
        1/4 lb. butter                                                                       marjoram and thyme (optional)
        large handful parsley                                                           2 fresh or completely thawed rainbow trout
        2 garlic buds                                                                        1 head lettuce
        salt and pepper (to taste)                                                    lemon

Chop grass buds fine and mash evenly with the butter.

Add finely chopped parsley, garlic, almonds and other favorite spices.

Stuff fish with half this mixture and rub the rest on the outside of the fish.

Place fish on tinfoil and broil until browned, turning once (approximately 6 minutes per side-
                                 watch carefully). Serve on bed of lettuce with lemon garnish.
 



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