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 Whole trout cooked with bay leaves inside, dressed with lemon juice and pepper. (Grigson 1974)  Original Receipt from the Suffolk Local Authorities website '1Suffolk';Suffolk Trout Ingredients 4 cleaned Trout 4 Bayleaves 2ozs Butter Juice of 1 lemon Salt and Pepper Lemon Slices for garnish Method Remove the heads of the trout and put a bayleaf inside each fish cavity. In a large frying pan, melt the butter. Add the trout and pour over the lemon juice. Season lightly with salt and pepper. Put a lid on the pan and cook over a very low heat for around 20 mins, turning once halfway through cooking. Serve with a garnish of lemon slices.  |
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