Suffolk Trout

• 4 river trout
• 4 bay leaves
• 2 oz butter
• Juice of on

Clean the trout and remove their heads. Put a bay leaf inside each trout. Melt the butter in a thick frying pan, and put in the trout. Add the lemon juice and cover with a lid. Cook on a very low heat for twenty minutes, turning the trout once during cooking. Serve very hot with lemon slices, peas and new potatoes.