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Bear Creek Springs Trout

2 (1 lb.) Trout (or 3 small fish)
2 Tbsp. Kikkoman lite soy sauce
Lemon
Salt, lite
1 Tbsp. butter
2 green onions
1/2 cup Chablis wine


Gut, gill, decapitate and trim off tail and fins of fish. Sprinkle cavity and outside with life salt and lemon juice. Place green onions in fish cavity. Deposit liquids and condiments into 10 inch fry pan. Deposit fish into pan and simmer for 10 minutes. Turn fish carefully and simmer 10 minutes more. To improve flavor, baste occasionally with pan liquid. If liquid boils down, add a little water. Toward end of cooking, let liquid boil down to dark color. Turn fish twice for flavor and serve on a warm platter. Note: Even if camping, camp kit plastic or china is preferred to aluminum or paper plates.





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