| How To Cook: |
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1. Clean the trout, removing the head and the backbone if desired.
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2. Fry the fish on both sides in hot oil until they are golden-brown in color, put into a casserole and keep hot.
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3. Fry the sliced onion golden-brown.
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4. Crush the garlic, chop the parsley finely and pound together with the cumin seeds.
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5. Put in a small pan with equal quantities of wine (or wine vinegar) and water, and a squeeze of lemon juice.
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6. Heat gently and when well blended pour on to the trout, adding the fried onion; cover and cook very gently for 10 minutes.
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7. Serve with slices of lemon.
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