74 | SIGNATURE MONTANA
INGREDIENTS:
• 2-Fresh Trout, gued, de-boned, skin-on
• 10-12 Red-skinned potatoes, halved
• 2 Corn-on-the-Cob, stripped and cleaned
• 4-6 Green Onions—whole
• Dill
• Lemon
• 4-5 Green Onions, whole
• 2 tsp Olive Oil
• Coarse Salt and Black Pepper to Taste
• 1/2 tsp of Herb Buer (Optional)
INSTRUCTIONS:
1. Steam or boil potatoes and corn until 1/2 cooked.
2. Add olive oil to cast iron skillet and heat until slightly smoking.
3. Salt and pepper trout and place face-down into hot skillet to
brown– if using the herb buer, add 1/2 tsp to skillet before
placing trout. is will give extra flavor and a golden-brown color.
4. Add potatoes, corn, onion, dill, and 1 tsp lemon juice.
Place onions on top.
5. Once fish has browned, flip it face up and continue to cook
skin down. Work vegetables around until cooked to your liking.
Skin will easily peel off if desired.
*I like to have two cast iron pans/meals going at the same time.
Cast Iron-Skillet Trout
