Recipe: Griddled Trout with Herbs (1980's)

GRIDDLED TROUT WITH HERBS

"The herbs 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."

6 fresh cleaned trout
6 fresh rosemary sprigs (or 1 tbsp dried rosemary)
18 fresh mint leaves (or 2 tsp dried mint leaves)
2 tsp dried thyme
6 fresh sage leaves (or scant 1 tsp dried sage)
1 tsp sea salt
1/4 tsp ground black pepper
3 oz butter, softened

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

Chop all the other herbs and mash them with the salt and pepper into the 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 now and then with the butter which runs off.

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

Makes 6 servings
Source: Sam Waring from The British Museum Cookbook by Michelle Berriedale-Johnson