4 trout
juice of 1 lemon
1 tbsp (15 ml) chopped fresh chives
1 tbsp (15 ml) chopped fresh parsley
2/3 cup (150 ml) 1/4 pt fresh single cream
30 ml (2 level tbsp) fresh breadcrumbs
a little butter, melted
juice of 1 lemon
1 tbsp (15 ml) chopped fresh chives
1 tbsp (15 ml) chopped fresh parsley
2/3 cup (150 ml) 1/4 pt fresh single cream
30 ml (2 level tbsp) fresh breadcrumbs
a little butter, melted
method
1. Clean the fish, leaving the heads on if wished. Wash and wipe the fish, lay them in a buttered shallow flameproof dish.
2. Sprinkle over the lemon juice, herbs and about 15 ml (1 tbsp) water. Cover with foil
3. Cook in the oven at 180°C (350°F) mark 4 for 10 - 15 minutes, until tender.
4. Heat the fresh cream gently and pour over the fish. Sprinkle with breadcrumbs and melted butter and brown under a hot grill. Serve immediately.
2. Sprinkle over the lemon juice, herbs and about 15 ml (1 tbsp) water. Cover with foil
3. Cook in the oven at 180°C (350°F) mark 4 for 10 - 15 minutes, until tender.
4. Heat the fresh cream gently and pour over the fish. Sprinkle with breadcrumbs and melted butter and brown under a hot grill. Serve immediately.
serving amount
serves 4
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