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Trout Benedict
Ingredients : Water, Eggs, Biscuits (homemade or flaky ones in a can work), Fresh Trout, Onions, Cilantro, Olive Oil, Dill, Tapitio, Powdered Milk, Butter and Paprika

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File Size: 1.25 mb Date Updated: 7/25/2012 2:46:00 PM Originally Uploaded As: IMAG0157.jpg
Author: James Album: More Random Stuff
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Comments from the Peanut gallery
James  (7/25/2012)
Camp Kitchen 101
Step 1: Season Trout with Fresh Cilantro and Onions in its belly. Salt and Pepper to taste on skin.
Step 2: Fry trout in Hot Olive Oil until crispy skin peels from meat bones easily fall out. While frying trout place biscuits on grill and allow to fry on a low heated setting. If using biscuits in a can, peel them in half so the middle is not under cooked.
Step 3: Boil Water then reduce down to just under boiling. Crack eggs into a small cup, using a spoon create a whirlpool in the pot of water as you drop the egg in. The whirlpool will keep the eggs in the middle to form a nicely shaped poached egg. Cook 1 -2 minutes and spoon out.
Step 4: In a pot, combine, butter, powdered milk, dill, small amount of cilantro and paprika to taste. I also like to add a little swiss cheese. Heat it on a low heat until it is nice and smooth.
Step 5: Place biscuit on plate, Trout meat (sans bones) on biscuit, place poached egg on trout meat, then drizzle the Sauce and top with Tapitio.

Step 6: Try to fend off paddlers looking to poach your meal. Or in the case that you have been ditched and are all alone in the woods, enjoy your meal alone.

Trout can be substituted with Crab, Steelhead, Salmon, Crawfish, Squirrel, or even Chipmunk. Possum is not recommended as eggs taste better alone.


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