suffolk trout(english
| Measure | Ingredient |
|---|---|
| 4 | Trout, cleaned |
| 4 | Bayleaves |
| 2 ounces | Butter |
| Juice of a lemon | |
| Salt and black pepper | |
| 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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