Ingredients
- 4 cleaned Trout
- 4 Bayleaves
- 2ozs Butter
- Juice of 1 lemon
- Salt and Pepper
- Lemon Slices for garnish
Method
- Remove the heads of the trout and put a bayleaf inside each
fish cavity.
- In a large frying pan, melt the butter.
- Add the trout and pour over the lemon juice.
- Season lightly with salt and pepper.
- Put a lid on the pan and cook over a very low heat for around
20 mins, turning once halfway through cooking. Serve with a garnish
of lemon slices.
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kerry.burn@onesuffolk.co.uk
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