Suffolk Trout

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4 river trout
  • 4 bay leaves
  • 2 oz butter
  • Juice of one lemon


    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.