Elisabeth Ayrton

Trout in Paper

Preparation info
    • Difficulty

      Easy

Appears in
The Cookery of England
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A very good starting course, accompanied only by thin hot toast or brown bread and butter.

Ingredients

  • 4 trout
  • 6 oz. (180 g.) butter
  • sprigs

Method

For each trout cut a circle of greaseproof paper with a diameter two inches more than the length of each fish. Lightly rub the fish with seasoned flour and put a piece of butter, and a sprig each of parsle