| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
English |
Fish/sea, English |
4 |
Servings |
INGREDIENTS
| 4 |
|
Trout, cleaned |
| 4 |
|
Bayleaves |
| 2 |
oz |
Butter |
|
|
Juice of a lemon |
|
|
Salt and black pepper |
|
|
Lemon slices to garnish |
INSTRUCTIONS
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.
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