Paul Reynolds’ – “Rainy Day” Baker

Harold Written by 

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This recipe comes courtesy of veteran Great Bear Lake guide Paul Reynolds, who was fond of saying:

“Don’t let a little thing like rain stop you from having shore lunch.”

While attempting to fry up some fish and potatoes in hot oil is a very bad idea on a rainy day, this dish can be prepared even under the most soggy conditions.

In fact, if it is raining when you make this dish, Paul suggests using a bit of gasoline to start your fire. 

Ingredients 

  • 2 Lake Trout fillets taken from a 4 to 5 pound fish.
  • Heavy – duty aluminum foil*
  • 2 large potatoes peeled and thinly sliced.
  • 398 ml (14oz.) can diced or stewed tomatoes, with juices.
  • Season salt, pepper and garlic powder.
  • 1 medium onion, sliced.
  • 2 “long” squirts of lemon juice from a “plastic” lemon.

Preparation: 

Make an aluminum pouch big enough to hold your fillets.

Add potatoes, spices, tomatoes, sliced onion and lemon juice.

Seal pouch and make a small hole in the top for the steam to escape.

Cook until foil puffs up.

So why call it a “Rainy Day” baker?

Because the pouch acts a shield, thereby keeping the rain from putting out your fire.

*Note: If you don’t have heavy – duty and have to use regular aluminum foil, double up the layers when making your pouch.

 

 

Last modified onThursday, 16 November 2017 14:57
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