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1/3 Photos of Trout Baked in Milk
This recipe is from “Dolly’s Favorite Recipes”, a souvenir recipe pamphlet I bought while on an Alaskan cruise/land tour in May 1990 with my husband and father-in-law. This is from Dolly’s House in Ketchikan, Alaska. Now a museum, in its heyday it was a colorful brothel and this was one of the favorite dishes served. This recipe had no quantities listed, so I’ve proposed some to pass the food.com recipe edits. So please, go with the quantities that make the most sense to you! It also called for a whole “carefully dressed” fish from which you remove the “head, fins and tail”; to make it simple for our modern markets, I’ve substituted a pound of trout fillets. Placed skin-side down in the baking pan, the skin will slide off easily after baking. I will try this next time with 2 tablespoons of capers baked in with the milk sauce.
Units: US | Metric
Serving Size: 1 (170 g)
Servings Per Recipe: 4