Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Suffolk Trout

Fish

Whole trout cooked with bay leaves inside, dressed with lemon juice and pepper. (Grigson 1974)


Original Receipt from the Suffolk Local Authorities website '1Suffolk';

Suffolk Trout
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.






MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY