baked trout by cree nation

Baked Lake TroutServes 2

One 3 to 4 pound lake trout

3 tablespoons sunflower seed oil*
Choice of herbs to taste (dillweed, parsley, basil, mint, etc.)
4 tablespoons fine cornmealPreparation:
Clean and split the trout removing the head and backbone.
Place in a greased baking pan, flesh side up, and sprinkle with the sunflower seed oil, herbs, and cornmeal.
Bake in a preheated 350° F oven for 30 minutes.
Serve with batterfried dandelion blossoms, wild rice or mixed vegetables. * Sunflower Seeds:
Seeds from the native North American annual were used extensively by many tribes. The seeds are an excellent protein source raw or roasted.
Sunflower seed oil is extracted by bruising and boiling the seeds, then skimming the oily residue off the broth.
The ground paste, retaining its natural oil, makes a fine butter.
The roasted seeds and shells make an interesting coffee drink.