Griddled Trout With Herbs (Medieval Recipe)

1. 1

   Put one sprig or generous shake of rosemary down the middle of each fish.

2. 2

   Chop all the other herbs and seasonings and mash them into the soft butter.

3. 3

   Use this to coat the fish generously on each side.

4. 4

   Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone.

5. 5

   Baste frequently with the butter that runs off.

6. 6

   Serve at once with fresh peasant bread and a salad or a simple green vegetable.

* Per serving · 4 servings · Values may vary.

No additional tips available.