Joanne Harris, Fran Warde
By Joanne Harris and Fran Warde
Truite au Trou Normand is a simple dish that takes on another dimension when the flambeed Calvados is poured over just before serving.
Heat the oven to 140°C/gas 1.
Rinse the trout under cold water and dry with kitchen paper. Melt half of the butter over a medium heat in a large frying pan, add 3 trout, and cook on each side for