Ingredients
- 1 large trout
- 3 tbs butter
- chopped parsley
- 1 cup creamy milk
- 1 wineglass sherry (medium)
- slices of lemon
Clean and behead the trout. Melt the butter in a flat fireproof dish until very hot. Place the trout in the dish and turn until well coated with butter. Put the dish in a hot oven (425°F) for 5 minutes. Pour milk and sherry over the fish and return to the oven for 15-20 minutes. Garnish with chopped parsley and thin slices of lemon.
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