Trout Boiled⁶⁷

• 2 trout
• 2 tsp chopped parsley
• 2 tsp salt</

Cut the head off the trout and draw out the innards.

Simmer the salt and parsley for 5 minutes in sufficient water to cover the fish, strain it into a clean pan, add the trout, and simmer for a further 10–15 minutes according to size, until just tender. Drain, and serve with greensauce.

Alternatively, leave the head on, draw out the innards and