Steamed Trout

4 servings


  • 1 whole trout (2 pounds) or freshwater salmon, cleaned
  • 2 tablespoons butter
  • 2 tablespoons cider vinegar
  • Salt and pepper
  • 1 lemon


Preheat oven to 400 degrees F.

Wrap fish in a single layer of cheesecloth, and place in a fish poacher or on a rack in a baking pan.

Pour 2 to 3 cups boiling water into bottom of pan. Cover, place in oven, and cook for 20 minutes. Remove from oven, transfer fish to a platter, unwrap, dot with butter, sprinkle with cider vinegar, season with salt and pepper and serve with lemon quarters.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.

RecID 6968

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