Trout Au Bleu

Trout Au Bleu

Ingredients:
1 large can tomatoes
2 medium onions sliced and sautéed in margarine
3 cups water 1/2 tsp oregano
1 tsp salt 1/2 tsp basil
6 peppercorns 1 bay leaf
1 cup vinegar
1 small bay leaf Add trout and tomatoes in bottom of Dutch oven.

Directions:
6 10-inch trout Add onions in layer to top. Sprinkle oregano and
melted butter or margarine with 1 tsp garlic salt and basil on top of onions. Add bay leaf. Cover and
1 tsp lemon juice mixed in bake for 45 minutes.
Bring first 5 ingredients to a boil. Drop in trout and
simmer just long enough to cook fish thorough - SMOKED SHRIMP GEEZER STYLE
about 4 minutes. Serve hot with melted garlic-lemon
butter.
Brinkman or similar smoker
Charcoal pan 1/2 full
Water pan 2/3 full
HUSH GEEZERPUPS