2 trout
1 juice of 1 lemon
1 dash chopped fresh
1 dash chopped fresh parsley
2 1/2 fl oz single cream
1 fresh breadcrumbs
1 butter
1 chives
Set oven to 375/F or Mark 5. Cut the fish from head to vent , gut wash thoroughly and dry. Lay side by side in a buttered shallow dish. Place a knob of butter and a few of the herbs in the centre of the dish. Sprinkle the rest of the herbs over the flsh and add the lemon juice, together with 1 tablespoon of water. Cover the dish and cook for 15 minutes. Heat the cream in a saucepan and pour over the fish. Sprinkle with breadcrumbs and shavings of butter and brown under the grill:
