Griddled Trout/title> <style type="text/css">  </style> </head> <body> <div align="center">Griddled Trout with Herbs<br> Serves 6<br><br> <span class="style1"> <input type=button onclick="window.print()" value="Print this page"> <br></span></div> <a href="#" onclick="window.close();"><div align="left" class="style1">Close Window</div></a> <p>The herbs below are what might have been used in Anglo-Saxon England but use whatever you might fancy. Try to use fresh, although dried is acceptable.</p> <p>6 fresh cleaned trout<br> 6 sprigs fresh rosemary, or 1-2 tablespoons dried<br> 75g (3 oz) soft butter<br> 18 fresh mint leaves or 2 teaspoons dried<br> Leaves from 6 sprigs fresh thyme or 2 teaspoons dried<br> 6 fresh sage leaves or 1 scant teaspoon of dried<br> ½ cup of Lindisfarne Mede<br> 1-2 teaspoons coarse sea salt<br> 6-9 grinds black pepper</p> <p>Put one sprig or generous shake of rosemary down the middle of each fish. Chop all the other herbs, seasonings and mede and mash them into the soft butter. Use this to coat the fish generously on each side. Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone. Baste now and then with the butter that runs off. Serve at once with lot of fresh bread and a salad or a simple green vegetable.</p> <a href="#" onclick="window.close();"><div align="left" class="style1">Close Window</div></a><div align="left"> </body> </html>