Suffolk trout
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Trout, cleaned | |
| 4 | Bayleaves | |
| 2 | ounces | Butter |
| Juice of a lemon | ||
| Salt and black pepper | ||
| Lemon slices to garnish | ||
Directions
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.