La Truite au Verjus

Per person

• 1 trout
• 1 handful of sorrel, de-stalked
• a little seasoned flour

Clean the trout, removing any blood along the spine and dry in a cloth or with kitchen paper. Season the insides and fill the slit with a handful of sorrel before rolling the trout in seasoned flour.

Heat the fat in a flying pan and put in the trout to cook over a moderate heat. Baste with the fat while they are cooking – watch they do not stick to the pan – giving them 4 or 5 minutes o