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Ingredients:
1/2 piece trout backbone,
1 can corn,
salt pepper to taste
3 to 4 potatoes (peeled & diced)
4 to 5 chunks trout
1 trout head
1 skein trout roe
2 cups celery
1 onion
1 trout tail
water
Preparation:
Catch and clean trout. Fillet and chop trout.
Get a stew pot and fill it with the trout head,
trout row, celery, diced onion,
peeled and chunked potato, chunks of trout, trout
backbone, corn and trout tail.
Add enough water to cover 2-3 inches above stew.
Boil, on low fire, to hold down green house gasses,
until potatoes and fish are done.
Salt & pepper to taste.
Note: Make sure when eating you don't swallow any
bones.
Eat and enjoy. Add anything else that sounds good.
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