Photo by: Minaret Photography
Mammoth Lakes is home to some of California’s best trout fisheries, so it’s no surprise that Mammoth’s chefs are well known for their trout dishes. Chef Jason Hoeltzel, owner of CJ’s Grill, shared his go-to recipe. While it works well in the home kitchen (or, as shown here, in front of the audience at the Mammoth Food and Wine Festival), the recipe is straightforward enough that cooking over a campfire or stove is absolutely doable.
Chef Jason Hoetzel’s Bacon-Parmesan Trout
– 1 Tbsp. dill (fresh or dry)
– 2 slices bacon, cooked and chopped
– 4 lemons thinly sliced
– ¼ cup grated or shredded Parmesan cheese
– Salt and pepper to taste
1. Add ingredients to top of fish and fold over so ingredients are inside.
2. Wrap in foil and bake for 25 minutes in at 350 degrees. (Size of fish may vary cooking time.)
3. Remove fish, take off foil and fold open, serve with sauce below.
– Medium yellow onion, sliced
– 2 cups lemon juice
– 2 cups of dry white wine
– 2 sticks of unsalted butter, sliced into pats
1. Place the first three ingredients in a saucepan and reduce to less than half. When the liquid changes color from a light yellow to a light brown, remove from heat.
2. Warm one tablespoon of the sauce in a skillet set over medium-low heat and slowly add unsalted butter.
Serve the sauce over fish.