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6 fresh cleaned trout (or other freshly caught freshwater fish)
6 sprigs fresh rosemary or 1-2 tablespoon dried rosemary
3 ounces soft butter
18 fresh mint leaves or 2 teaspoons dried mint leaves
6 sprigs fresh thyme or 2 teaspoons dried thyme
6 fresh sage leaves or 1 teaspoon dried sage
1-2 teaspoon sea salt
black pepper (6 to 9 grinds)
The herbs in this recipe are what might have been used in Anglo-Saxon East
Anglia, but use whatever you might fancy. Try to use fresh, although dried
is acceptable.
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Herbs and spices |
