Anglo-Saxon Trout 

I found this recipe many years ago in an old book. To be honest I have no idea whether an actual Anglo-Saxon might have whipped up this recipe. However, since ingredients would have available in Britain at the time,and the method is very simple and could easily be created on a simple stove, I'm prepared to offer this up. And it's so delicious, moist and gorgeous that, to be honest, I think we can forgive just a little artistic licence. And, if you're one of those people who doesn't like the 'earthy' taste of trout, this recipe removes every trace of it. I've served this dish to people who 'don't like trout' and it's gone down a storm every time.

For each person you will need:


1 cleaned trout

1 sprig of rosemary

3 mint leaves

15 g softened butter

1 sprig of thyme

pinch of salt

pinch of black pepper

Place the sprig of rosemary inside the cavity of the fish.

Chop all remaining herbs finely and mash with the salt and butter.

Spread the herb butter all over the outside of the fish.

Wrap fish into an individual foil parcel, put all parcels closely together in a baking dish and bake for approximately 15 minutes at 180 celsius.

Serve with salad or vegetables.