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Lake Trout
Dijon Mustard
Squeeze Margarine
Rosemary

In a cup or bowl, make a sauce of about 50% Dijon Mustard and 50% squeeze margarine. Mix well then slather liberally over all sides of your trout fillets. Sprinkle rosemary over the trout and then wrap trout into foll packets.

Place directly on hot coals of the fire for about ten minutes per side, depending on how much trout is in each packet. Open up and enjoy.
 
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