Grilled Trout

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Method

A trout which is to be grilled is improved by being lightly coated with seasoned flour or seasoned fine oatmeal and then wrapped either in rashers of bacon, vine leaves or the outside leaf of a leek: all of these protect the delicate skin and give it a delicious flavour. The leaves can be removed for the last two minutes to brown the skin if necessary, but usually it becomes crisp enough throug