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Back country trout basque is quite possibly the most dangerous dish I’ve ever attempted to make. Here’s how it works.  First, pack all things you need into a bag that you’ll carry on your back for the next four days.  Don’t forget your fly rod.  You’ll need this. Next walk 30+ miles through the wilderness, at times off trail, to find a high mountain lake. This lake must have trout in it (and can’t be frozen solid).  Once you’ve found a lake with trout, unpack your bag, set up camp and build a fire.

Now go fetch your gear and go fishin’. This may take a few hours so make sure you keep your fire under control (leaving the resident pyro behind to tend to it is best).  Once you’ve caught enough trout to feed your now starving party, clean them and set aside. Hustle back to your camp and slice an onion, a pepper (green or red will work), a lemon and a couple of cloves of garlic. Put the onion, pepper, and garlic into a skillet with some oil to soften (about 10 minutes). Retrieve some long sheets of tinfoil from your bag and lay the clean trout in the center, sprinkle with salt and ground black pepper and stuff the trout with a couple slices of lemon.  Next, equally distribute your softened onions, peppers, and garlic on top of the trout and cover with another piece of foil to make a sealed package (tent). Place the trout package on top of the hot coals and cook for about 10 minutes.  Let the trout rest for a couple of minutes before opening the package. Serve with cous cous.  Bon appétito (or as the Basque would say On egin!)