Choose a frying pan that is just big enough to hold the fish in a single layer. Melt the butter and fry the onion gently in it for 2 minutes. Add the trout and brown on both sides. Season with salt and freshly-ground pepper. Cover with creamy milk and 1 tablespoon of chopped herbs; bring it to simmering point. Cover the pan with a tight-fitting lid and cook on a gentle heat for 5–10 minutes approx. Keep a good eye on the fish as it’s easy to overcook it. Just as soon as the fish is pale pink and no longer opaque, remove it to a serving dish. Bring the pan juices back to the boil, and thicken slightly by whisking in
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