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Method :
Pat the trout
dry with kitchen paper. Remove the fins and trim the tails into a neat
"V" shape. Using a sharp knife, make 3 diagonal slashes on either side
of each trout. Cream 25g / 1 oz of the butter with the parsley in a bowl
and season to taste with salt and pepper. Put a pat of the seasonal
butter inside each trout and place in a greased grill pan.
Put the
remaining butter, the honey and lemon juice into a saucepan and heat
gently until melted. Pour it over the trout, season to taste with salt and
pepper and cook under a preheated moderately hot grill for 6-8 minutes on
each side until cooked through, basting from time to time with the cooking
juices.
Arrange the
trout on a warmed serving dish, pour over the pan juices and garnish with
the parsley sprigs and lemon wedges. Serve hot with brown bread and
butter.
Serves 4
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