QUICK EASY TROUT 

  This recipe I’m going to share with you has just come about on this very wet, cold miserable morning in Cumbria! And the reason being is I’ve just got off the phone from a good friend of mine, Gilbert from Gilcrux Trout Fishery in Aspatria, Cumbria, to cut a long story short, one of his usual customers who take 100 Trout a week was flooded in the recent deluge and is still closed, so he’s an abundance of beautiful trout!!

” Can you help me out Jon?” 

Of course 

Luckily I love trout, and this is a great way of cooking it, this recipe will serve 4 people 

SHOPPING LIST 

1kg of beautiful fresh trout, skinned, pin boned, and sliced thinly 

50g of butter 

The juice of 2 lemon 

The zest of 1 lemon 

A good splash of rapeseed oil 

A good handful of fresh chopped herbs, chives, parsley, dill and chervil will be great

METHOD 

Firstly preheat your oven 200c

On a baking sheet lay a piece of non stick baking parchment onto it

Give the baking parchment a good splash of rapeseed oil to coat well

Season liberally with salt and pepper 

Sprinkle half the chopped herbs over the baking sheet 

Carefully arrange the sliced trout into circles, overlapping slightly 

Season well again 

Scatter the remaining chopped herbs over the trout 

Splash some more rapeseed oil around the trout, top with the lemon zest

Dot the butter around the trout and place in the hot oven 

Cook for approximately 3-4 minutes until the trout is just cooked and still a little pink

Serve immediately with a squeeze of lemon juice, a nice rocket salad and new boiled potatoes 

Lovely simple trout dish, perfect 
Jon 

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