Trout with Cream and Fennel

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 trout for each person
  • flour, salt and pepper
  • 6 sprigs fresh fennel, or


Lay the trout, rubbed in flour, salt and pepper, in a well-buttered flat fireproof dish with the fennel on top of the fish. Pour in the milk. Cover with foil and bake at 400° F., gas mark 6, for 20 minutes.

Remove from the oven and take out the sprigs of fennel. Stir cream into liquor, add a little