CAMELOT FANTASIES

Potted trout

Preparation time: 15 minutes
Cooking time: 1 1/2 hours
Resting time: 2 days

Preheat the oven to 150 degrees C (300 degrees F)-gas mark 2

Ingredients for four

4 trout
Salt
Freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
8 oz. (225g.) butter

Fillet the trout. Season each filleted trout, on both sides, with salt, pepper and nutmeg. Leave overnight.

Next day, wipe each fillet with a paper towel, and season each again with a little more salt. Melt 2 oz. (50g.) of the butter and pour into an ovenproof dish. Sandwich the fillets together and place them in the dish. Cover them with the rest of the butter, then with a lid (make one out of foil if the dish does not have its own). Cook for 1 1/2 hours, or until a skewer pierces the fish easily.

With a plate over the dish, drain off the butter into a bowl. Put a plate over the trout in the cooking dish, and invert quickly to transfer the fish to the plate without breaking them. Allow to cool, and remove the skin.

Arrange in a shallow dish. Clarify the butter in which the fish were cooked, and pour over the trout. Keep for 2 days before eating.