Fishing
at Wherwell Priory
trout recipes
Pan-fried trout
Serves two
- 50g (large knob) butter
- 2 large trout, gutted and filleted
- 2 tablespoons (large 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
- ¼ cucumber
- 1 cos lettuce
- 2 spring onions
- 2 tablespoons (big handful) parsley
- knob of butter to grease baking dish and scatter little knobs on top
- 2 trout, gutted
- 1 large wine glass (good slosh) or white wine, cider, or dry vermouth
- juice of one lemon
- warm plates
- grease baking dish - or you can cook individually in foil
- heat oven - 375F/190C, gas mark 5, AGA baking oven
- boil kettle of water
- peel cucumber and wash vegetables
- pour boiling water into a bowl, dip four lettuce leaves in and out and dry
- in a processor mix rest of lettuce, spring onions, cucmber, 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 alcohol
- 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
