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