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Baked Whole Trout
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 169 00
BAKED WHOLE TROUT
Yield 100
Portion 10 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
269 cal
6g
23 g
17 g
87 mg
326 mg
94 mg
Ingredient
Weight
Measure
Issue
FISH,RAINBOW TROUT,WHOLE,RAW
63 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
BUTTER,MELTED
2-1/2 lbs
1 qts 1 cup
DILL WEED,DRIED
1/4 oz
2 tbsp
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
JUICE,LEMON
2-1/8 lbs
1 qts
BREADCRUMBS
2-1/8 lbs
2 qts 1 cup
SALT
1-1/4 oz
2 tbsp
Method
1 Place single layer of fish on pans sprayed with non-stick cooking spray.
2 Combine butter or margarine, dill weed, and pepper; add lemon juice. Use 1 cup lemon-butter mixture for each pan of fish.
Lightly brush inside and top of each fish.
3 Combine bread crumbs and salt. Use 1 cup bread crumbs per pan; evenly sprinkle on inside and outside of fish.
4 Bake 15 minutes in 375 F. convection oven. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for
service at 140 F. or higher.
Notes
1 Since trout does not hold well in serving line for long periods of time, prepare by progressive cooking methods in small batches.



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Baked Whole Trout

Yield: 100 Portion: 10 Ounces
Calories: 269 cal
Carbohydrates: 6g
Protein: 23 g
Fat: 17 g
Cholesterol: 87 mg
Sodium: 326 mg
Calcium: 94 mg

Ingredient Weight Measure Issue
FISH,RAINBOW TROUT,WHOLE,RAW 63 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BUTTER,MELTED 2-1/2 lbs 1 qts 1 cup
DILL WEED,DRIED 1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
JUICE,LEMON 2-1/8 lbs 1 qts
BREADCRUMBS 2-1/8 lbs 2 qts 1 cup
SALT 1-1/4 oz 2 tbsp

Method:
1 Place single layer of fish on pans sprayed with non-stick cooking spray.
2 Combine butter or margarine, dill weed, and pepper; add lemon juice. Use 1 cup lemon-butter mixture for each pan of fish.
Lightly brush inside and top of each fish.
3 Combine bread crumbs and salt. Use 1 cup bread crumbs per pan; evenly sprinkle on inside and outside of fish.
4 Bake 15 minutes in 375 F. convection oven. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for
service at 140 F. or higher.
Notes
1 Since trout does not hold well in serving line for long periods of time, prepare by progressive cooking methods in small batches.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/baked_whole_trout.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence