Swagtrout

Seatrout, cod and pike fishing in Denmark

A hardcore swagtroutaholic always experiments with new ways to cook and eat the mighty beasts of the Danish sea. One of my new recipes is swagtrout papilotte. This dish was made famous by Muhammed Ali who always insisted on eating this before his fights. Let me show you guys how it´s done:

Cut some fillets from your trout. Look at the red meat of that trout! OOHWEE!

Cut some fillets from your trout. Look at the red meat on that trout! OOHWEE!

Put some fresh herbs and garlic on your trout.

Put some fresh herbs and garlic on your trout.

Roll your trout papillons and wrap them in some wet baking paper.

Roll your trout papilotte and wrap it in some wet baking paper.

Best swagtrout papillons in the world. Now they just need 17 minutes in the oven at 175 degrees.

This will be the best swagtrout papilotte´s in the world. Now they just need 17 minutes in the oven at 175 degrees.

Cook some Jeresalem artischoke and potatoes for a mash. THIS WILL BE LEGENDARY!

Cook some Jerusalem artischoke and potatoes for a mash. THIS WILL BE LEGENDARY!

There you have it.  Mash with nuts and parsley.

There you have it. Mash with nuts and parsley.

And the most important. The swagtrout papillon is ready. This papillon is dinner for champions. Infact Muhammed Ali always ate papillon before his fights. True story. Bon appetit.

The swagtrout papilotte is ready. Thank you Muhammed Ali for inspiring me to make this dish. And thank you swagtrout for being eternally awesome and epic.

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