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Suffolk Troutenglish 4 trout, cleaned 4 bayleaves 2 oz butter 1 juice of a lemon 1 salt and black pepper 1 lemon slices to garnish Remove the heads from the trout and slip a bayleaf inside each fish. Melt the butter in a large, thick-bottomed frying pan, put in the trout and pour the lemon juice over. Season lightly. Cover the pan and cook the trout over a very low heat for 20 minutes, turning once. Serve, garnished with lemon slices, and accompanied by boiled potatoes and peas.
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