Pan-Fried Trout
Serves Two
50
g butter (large knob) butter
2 large trout, gutted and filleted
2 tablespoons (big handful) chopped parsley
1 tablespoon (normal handful) chopped dill, tarragon or chervil
juice of half a lemon
- Warm plates.
- Heat butter in large frying pan over moderate heat.
- When it starts to froth put in fillets, skin side down.
- Spoon over butter, and cook until skin is golden, between 5-10 minutes depending on size.
- Put fish on warmed plates.
- Add herbs and lemon juice to butter in frying pan.
- Pour over fish
- Eat
with boiled potatoes and a salad.
Trout wrapped in lettuce
Serves
Two
1/4
cucumber
1 cos lettuce
2 spring onions
2 tablespoons (big handful) parsley
knob butter to grease baking dish and scatter little knobs on top
2 trout, gutted
1 large wine glass (good slosh) of white wine or cider or dry white vermouth
juice of one lemon
- Warm plates
- Grease baking dish - or you can cook individually in foil
- Heat oven to 375F (190C, gas mark 5, or the baking oven of the aga)
- Boil kettle of water
- Peel cucumber and wash vegetables
- Pour boiling water into a bowl, dip four lettuce leaves in and out, dry
- In a processor mix rest of lettuce, spring onions, cucumber, parsley, salt and pepper
- Pour into baking dish and spread over bottom
- Season inside of trout, wrap each with two lettuce leaves, place in baking dish on top of sauce
- Pour over wine or cider or dry white vermouth
- Add lemon juice
- Scatter small knobs of butter on top
- Bake 15-20 minutes - longer if in foil
- Serve
with all juices, and some boiled potatoes
