An effortless, quick and tasty recipe for that special supper :

1. Remove thawed trout from plastic bag. Do not wash again. Salt, pepper and lemon juice may be added on the skin and in the cavity.

2. Roll trout once in nutty wheat or maize meal, coating it well and shaking off the excess. The coating adds colour, flavour, and texture to the skin.

3. Preheat frying pan to moderate temperature. Add enough butter or margerine and allow to melt. Place trout in frying pan. It can also be placed directly underneath oven grill, not coated in nutty wheat or maize meal.

4. Fry for 5 – 7 minutes both sides.

5. Serve immediately with lemon widges, salt, black pepper and side dishes of new potatoes, spinach, peas or mixed salad.

6. A good dry white wine completes this gourmet dish.

Acknowledgement : Milly’s Trout.

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4 Trout filleted

Seasoned flour

75 ml butter

75 oil

250 small mushrooms

Half teaspoon garlic (optional)

40 ml dry white wine

125 thick cream

Turn trout in seasoned flour

Melt butter and oil in frying pan and fry trout 5 – 6 minutes on a side.

Add mushrooms and garlic sauté over low heat for 3 – 4 minutes.

Add wine and boil for 1 minute. Add cream and stir until thick.

Seasoned with salt and black pepper

Serve with green vegetables and parsley potatoes.

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