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    Potted Trout

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    Potted Trout

    Serves: 4


    • 4 trout
    • Olive oil
    • 170g Butter (clarified)
    • Lemon juice
    • Salt for seasoning
    • Pepper for seasoning
    • Ground mace for seasoning


    1. Fry 4 trout in olive oil and butter for about 10 minutes, turning once, until cooked. Leave to cool. Meanwhile, clarify 170g butter: melt it over a low heat, simmer for 3 minutes, then strain through damp muslin.
    2. Strip the fish of their skin, head and soft brown fat. Pull the fillets away from the spine and flake into a bowl, picking out any bones. Season to taste with lemon juice, salt, pepper and ground mace. Divide between 4 small souffle dishes and cover with warm (not hot) clarified butter.
    3. Chill for 12 hours. Serve with hot, buttered toast or crisp bread.

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