GRIDDLED TROUT WITH HERBS (MEDIEVAL RECIPE)
The herbs in this recipe are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy. Try to use fresh, although dried is acceptable.
Provided by Millereg
Categories Lunch/Snacks
Time 55m
Yield 6 fish, 6 serving(s)
Number Of Ingredients 8
Steps:
- Put one sprig or generous shake of rosemary down the middle of each fish.
- Chop all the other herbs and seasonings and mash them into the soft butter.
- Use this to coat the fish generously on each side.
- 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.
- Baste frequently with the butter that runs off.
- Serve at once with fresh peasant bread and a salad or a simple green vegetable.
Nutrition Facts : Calories 335.6, Fat 21.9, SaturatedFat 9.1, Cholesterol 122.1, Sodium 571, Protein 32.9
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