Trout meunière

• 4 rainbow trout
• seasoned flour
• 4 oz (100 g) butte

This is one of the most straightforward methods of cooking fish and one of the best used for small delicately flavoured fish like trout. The secret is the extra butter and lemon juice added to the pan after cooking the fish. Clean the trout leaving on the heads. Holding each one by the tail, roll in seasoned flour to coat all over.

Heat half the butter and the oil in a large frying pan