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OHIO CLASSICS: FAVORITE TROUT RECIPES FROM THE BUCKEYE STATE
Lake Trout a la Larsen
Amy Cowell - Cheseterville, Ohio
Course:Main Entrée
Servings:6
Ingredients & Instructions:
2 ¼ pounds trout fillets
2 ½ cups milk
4 cloves garlic, thinly sliced
1 small lemon sliced
2 cups fresh mushrooms sliced
1 cup sliced green onions
1 cup dry white wine
Arrange trout fillets in baking sheet. Pour milk over fillets, and cover with plastic wrap. Place in refrigerator. Place pan on cooking grate. Pour wine over fillets and vegetables. Grill, covered, for 20 minutes, or until vegetables are tender and trout is firm. Garnish with remaining lemons.
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