Fishing in St. Maurice National Park in Quebec graced us with 14 (12-14 inch brook trout)...sauteed them in white wine, scallions, lemon, garlic, lemon pepper and olive oil for 5 minutes until just cooked. This we ate for dinner with a green salad mxed with fresh tomato, cucumber and scallions. For lunch the next day I mixed in the remaining trout...added a little olive oil and honey mustard for dressing and hmmmm. quite delicious. Great camping meal accompanied by a glass of chilled rose wine.
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