marți, 1 februarie 2011

What's Cooking at the Fish Creek House

That's a question frequently asked of us as the innkeepers of the Fish Creek House B&B. Here's a couple of breakfasts that are favorites of guests.

One Pan Breakfast

We often have impromptu overnight guests, My husband,Dan, made this easy all-in-one breakfast. It was a success. Now these guests request this dish whenever they come to visit. A hearty breakfast guaranteed to fuel whatever Montana adventures you choose. Enjoy!

1 pound bulk pork sausage
4 large potatoes, peeled, cooked and cubed
1 large onion, chopped
6 eggs, beaten
6 slices process American cheese
Salt and pepper to taste


In a large skillet, brown and crumble sausage; add potatoes and onion. Cook over medium-high heat for 18-20 minutes or until potatoes are browned. Gradually stir in eggs; cook and stir until set. Remove from the heat; top with cheese. Season with salt and pepper. Yield: 4-6 servings.

Fish Creek Trout Breakfast


Two of the rewards of rising early at The Fish Creek House the thrill of the catch for anglers, the pleasure of fresh-caught trout, and coffee for all.

4 thick slices bacon
4 8-10 oz. trout, cleaned, heads and tails on
1 cup yellow cornmeal
Salt and pepper
1/3 cup vegetable oil

1. Fry bacon in a large, heavy skillet until brown and crisp, about 15 minutes. Drain on paper towels and set aside. Reserve bacon fat in pan.

2. Rinse fish and dredge in cornmeal. Salt and pepper both sides to taste. Add vegetable oil to the bacon pan. Heat the pan until very hot, then fry fish in oil and fat for about 5 minutes. Carefully turn the fish (a wide, long spatula is ideal for the task), then cook the other side. Shake the pan frequently to ensure that the fish doesn't stick. Trout should be golden and crisp on the outside, moist and tender inside. (If your pan is too small, cook fish in batches and keep warm in a low oven.) Serve 1 trout per person, garnished with bacon.