Whole trout cooked with bay leaves inside, dressed with lemon juice and pepper. (Grigson 1974)
Original Receipt from the Suffolk Local Authorities website '1Suffolk';
4 cleaned Trout
Juice of 1 lemon
Salt and Pepper
Lemon Slices for garnish
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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