Trout Breakfast on a Brook for two

Aroostook's Note:

A spring ritual you might like to try...

• Total Time: 3 hrs 40 mins
• Prep Time: 3 hrs
• Cook Time: 40 mins

Ingredients:

Servings: 2

knapsack filled with

• 1 liter fresh water
• 4 tea bags
• 4 slices of homemade bread
• 4 tablespoons butter

In a gallon ziplock bag

• 1 cup flour
• 2 tablespoons cornmeal
• salt and pepper

Another smaller plastic bag

• 1 teaspoon salt and pepper
• 3 slices salt pork , notched,1/4 inch

Directions:

1. Catch and clean 6 eight inch brook trout.
2. Remove heads.
3. Light camping stove and boil water in can.
4. Add teabags and set aside.
5. Place salt pork in pan and fry out slowly until browned.
6. Meanwhile, drink your tea, be quiet and listen.
7. Remove cooked pork, dredge trout in flour and place trout in pan of hot fat.
8. Because the trout are fresh, they are going to curl up the minute they hit the pan but you can try to hold them down w/ a fork anyway.
9. Sprinkle both sides w/ S&P when turning.
10. Cook about 3-4 minutes on each side.
11. Outside should be crispy and inside tender.
12. Reheat your tea.
13. Run a knife down the side of the trout following the line nature put there.
14. Remove the meat on either side of cut.
15. Hold fish secure and starting at the front, remove the rest of the bones from the fish.
16. Repeat 5 x's.
17. Serve trout w/ bread, butter, and hot tea.
18. Don't talk.
19. just listen.
20. (After 30 min or so pack garbage in gallon ziplock, wash out pan using crumbled tin foil and head for home).