| How To Cook: |
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1. Only small trout (or grayling) should be used for this dish. Clean them and leave the heads on.
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2. Cream the softened butter with the lemon juice and seasonings, and add the parsley.
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3. Spread the sides of the fish lightly with this mixture and then wrap each in a piece of buttered greaseproof paper, twisting the ends to make a bag.
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4. Bake in a moderate oven (350°F) for about 20 minutes.
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5. Serve the fish still in the bag to retain the flavor and liquor, or, if preferred, unwrap the fish before dishing up.
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6. Garnish with lemon wedges and serve if desired with poached mushrooms and steamed or boiled potatoes.
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