Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Trout |
| \N \N | Juice of 1 lemon |
| 1 dash | Chopped fresh |
| 1 dash | Chopped fresh parsley |
| 2½ fluid ounce | Single cream |
| \N \N | Fresh breadcrumbs |
| \N \N | Butter |
| \N \N | Chives |
Set oven to 375/F or Mark 5. Cut the fish from head to vent , gut wash thoroughly and dry. Lay side by side in a buttered shallow dish.
Place a knob of butter and a few of the herbs in the centre of the dish. Sprinkle the rest of the herbs over the flsh and add the lemon juice, together with 1 tablespoon of water. Cover the dish and cook for 15 minutes. Heat the cream in a saucepan and pour over the fish.
Sprinkle with breadcrumbs and shavings of butter and brown under the grill: