Great for those backpacking trips to trout-stocked lakes. It's like having a gourmet meal in the wilderness.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
8
Yield:
4 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • At home: Mix cracker crumbs, walnuts, and dill in a resealable plastic bag. Store oil, watercress, water onion, parsley, and soy sauce in individual bags and containers and combine them in a larger, self-sealing plastic bag labeled with recipe instructions.

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  • On the trail: Place onion in a skillet with 1 tablespoon of the oil. Cook and stir over low to medium heat for 2 to 3 minutes. Add parsley and water. Cover and steam for a minute or so; stir in the watercress.

  • Combine the cracker-walnut mixture with the onion-parsley mixture in a medium bowl to make the stuffing. Stir in soy sauce.

  • Stuff each trout with 1/4 of the walnut-herb stuffing. Heat a nonstick skillet over medium heat and add remaining 2 tablespoons oil. Add trout to skillet, cover, and cook until fish flakes easily with a fork, about 10 minutes per side.

Cook's Notes:

Substitute watercress with miner's lettuce or early dandelion leaves if you like.

Use pecans instead of walnuts if you like.

Nutrition Facts

533 calories; protein 32.5g; carbohydrates 34.1g; fat 28.8g; cholesterol 141mg; sodium 687.8mg. Full Nutrition
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