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Trout in Oatmeal with Parsley Butter
In bygone days trout from the rivers could be there for the taking. Just as coating herring from the sea in oatmeal was common, trout could be treated in the same way. The parsley butter is a more modern addition.
2 large trout, skinned
Small quantity of milk
Quarter cup of fine oatmeal
Quarter cup cooking oil
Parsley Butter Ingredients:
2/3 ounces (60g) of butter
3 teaspoons lemon juice
1 spring onion, finely chopped
1 tablespoon fresh parsley, finely chopped
Quarter teaspoon cracked black peppercorns
Cut each skinned fillet of trout into four equal size pieces. Brush each portion with milk and coat with the oatmeal. Place the trout on a tray, cover with plastic wrap and place in the refrigerator for twenty minutes. Warm the butter slightly to soften it and mash with a fork. Add the lemon juice, peppercorns and chopped spring onions and mix well. Add the parsley and mix again. Form into a log shape and cut into rounds. Add the trout to some heated oil in a non-stick frying pan and cook each side for two minutes or until the oatmeal has become golden. Serve with the parsley butter.
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