Griddled trout with herbs

6 servings

Ingredients

Quantity Ingredient
6 Fresh cleaned trout
6 Rosmary sprigs, or 1-2 Tbs dried
3 ounces Butter, soft
18 Fresh mint leaves, or 2 tsp dried leaves from 6 sprigs
x Fresh thyme or 2 tsp dried
6 Fresh sage leaves, or 1 scant tsp dried
1 teaspoon (to 2 ts) coarse sea salt
6 To 9 grinds black pepper

Directions

The herbs listed are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy. Try to use fresh, although dried is acceptable.

DIRECTIONS:

Put one sprig or generous shake of rosemary down the middle of each fish. Chop all the other herbs and seasonings and mash them into the soft butter. Use this to coat the fish generously on each side.

Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and fle flesh flaking off the bone. Bast now and then with the butter which runs off. Serve at once with lot of fresh bread and a salad or a simple green vegetable.

Posted by Sam Lefkowitz, 4/6/95 Converted to Meal-Master format by Arthur Cloninger.

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