Suffolk trout

Yield: 4 Servings

Measure Ingredient
4 \N Trout, cleaned
4 \N Bayleaves
2 ounces Butter
\N \N Juice of a lemon
\N \N Salt and black pepper
\N \N 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.

Similar recipes