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The miller (meunier) caught trout fresh from the mill stream and his wife used the flour which was on hand to dredge them with, or so the story goes.

1. Trim the trout tails to make them more pointed. Rinse the trout well.

2. Dredge the trout with flour and shake off the excess. Season with salt and pepper. Heat half the butter in a very large saute pan and, when foaming, place in the trout. It may be necessary to cook the trout in two batches to avoid overcrowding the pan.

3. Cook over fairly high heat on both sides to brown evenly. Depending on size, the trout should take 5-8 minutes per side to cook. The dorsal fin will pull out easily when the trout are cooked. Remove the trout to a serving dish and keep them warm.

4. Wipe out the pan and add the remaining butter. Cook over moderate heat until beginning to brown, then add the lemon juice and herbs. When the lemon juice is added, the butter will bubble up and sizzle. Pour immediately over the fish and serve with lemon wedges.

9.5

1 comments Trout with herbs posted by Stuart Stevenson @ 12:35PM, 4/21/08 Such an easy dish to cook with very little preperation required, Even for a rank amature like myself, I veried the herbs to what i had at hand, Broad leaf Parsley, Rosemary, Corrianda and Tyme with a small garnish of a sprig of Watercress and almonds to finish.to any freshwater fish lovers Pike can be done in the same way useing a 4 to 6lb jack pike Heading: Comments: Name:

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