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.