Title: Suffolk Trout(English
Categories: Fish British
Yield: 4 Servings
| 4 | | Trout, cleaned |
| 4 | | Bayleaves |
| 2 | oz | Butter |
| | | Juice of a lemon |
| | | Salt and black pepper |
| | | Lemon slices to garnish |
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.