Deleted
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Post by Deleted on Jan 6, 2019 13:55:55 GMT -8
This recipe can be used while camping or at home. Either place it will be one of the easiest cooking methods for fish that you use. Experiment till you find the right time for your heat and skillet. The time in the recipe works well for us. The original recipe called for halibut, but we usually use pollock.
PARCEL-POACHED FISH
3 fillets, each weighing about 6 ounces
1 and 1/2 tablespoons olive oil
1 and 1/2 tablespoons fresh-squeezed lemon juice
Sea salt
Fresh-ground black pepper
directions
Line 3 sheets of tinfoil with parchment paper and place fish in the middle.
Top each fillet with 1/2 tablespoon olive oil, 1/2 tablespoon lemon juice, and salt and pepper to taste.
Wrap each fillet as in a pouch, rolling foil down and sides up.
Place in a dry, clean skillet and cook for 8-10 minutes on medium-low or until the fish is opaque.
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markskor
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Mammoth Lakes & Tuolumne Meadows...living the dream
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Post by markskor on Jan 6, 2019 15:16:26 GMT -8
Great recipe...recommended...probably cooked a 1000 backcountry fish this way over the years. BTW, adding lemon juice is just one of many options...as long as you add the oil - (on outside of the fish), anything can be added into the packet for taste. On long fishing adventures...if/when out over 10 days... usually carry 10 - 15 pre-cut, 15 - 18 inch, aluminum foil squares (preferably the heavy-duty foil). These are folded and stored under my cooking pot, all held in a stuff sack holding my kitchen. After cleaning, without filleting, just with heads off, you can cook whole trout in a similar fashion. Especially good for cooking fish at high altitude Sierra, in places where camp fires are prohibited. One packet can hold 2 (or more) trout...(or one lunker!) You do need a frying pan to make it happen. Additionally a remote canister stove with a wide flame pattern works best...carry the MSR Windpro just for this reason. Your stove needs to be stable as you are balancing the pan, the trout pouche s, and a rock to press the packets down into the hot pan. However, this is not poaching, per se. Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Here, the hot oil is what's cooking/steaming the fish. To add - Where fires are allowed, let the hot coals die down some (no visible flames) and put the packets right on top of the red-hot fire embers. www.highsierratopix.com/culinary-aspects-of-sierra-trout-safe-practices-guttingcleaning-and-cooking-methods/
my 10.5 inch Ti frypan 
MSR Windpro in action |
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Post by trinity on Jan 6, 2019 15:20:56 GMT -8
I've been meaning to try something like this since markskor recommended a similar technique some years back. Can you tell me what purpose the parchment paper plays? Just curious as to whether or not you consider it necessary. |
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markskor
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Mammoth Lakes & Tuolumne Meadows...living the dream
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Post by markskor on Jan 6, 2019 15:23:44 GMT -8
IMHO, Parchment paper is not needed.
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ErnieW
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I want to backpack
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Post by ErnieW on Jan 6, 2019 17:36:24 GMT -8
My dad's recipe, that I also use, was basically that. No parchment paper and just careful handling of the foil. His version added a splash of vermouth and topped the fish with onions and a sprinkle of capers. This was mostly for cooking bluefish. I don't know if the extras would be good with something delicate like trout. But as long as there was water in the foil bag the fish is steamed and won't burn.
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Deleted
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Post by Deleted on Jan 7, 2019 4:54:59 GMT -8
The parchment paper is not needed. It just makes taking the fish out of the foil a little easier. We have cooked this way without the paper and it works fine. I do not know if having the liquid in the foil is broiling or not. The name came from the TV chef that we watched who cooked this way in a cooking show. We tried it and like the results. It is a quick, easy, and tasty way to cook fish.
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Post by Moonshae on Jan 10, 2019 18:48:01 GMT -8
This is how I cook trout, although I'll usually stuff some fresh herbs in the cavity, too. I skip the parchment paper so the skin sticks to the foil, making it easier to peel off. This also works nicely as a grill recipe.
It's definitely an easy, simple, but tasty, recipe.
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Post by Lamebeaver on Jan 16, 2019 11:46:37 GMT -8
Easier fish recipe (trout)
1. Catch, skin and fillet fish
2. Thread fish onto skewers made from green branches
3. Roast over fire
4. Add a drop or two of Sriracha to each fillet.
5. Eat
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markskor
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Mammoth Lakes & Tuolumne Meadows...living the dream
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Post by markskor on Jan 16, 2019 12:34:05 GMT -8
Nice...but what happens where fires are prohibited? |
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Post by Lamebeaver on Jan 16, 2019 13:27:57 GMT -8
Nice...but what happens where fires are prohibited? I usually throw them in a pot with some mac and cheese.....but it's not as good. |
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