Trout in Sauce

Name: Trout in Sauce
Cuisine: Spain
Ingredients: trout; English pepper; salt; oil; 1 small bunch onion; 1 small bundle herbs; butter; lemon juice

Origin: Madrid, Spain

Source: Anonymous, 1920

Ingredients

trout
English pepper
salt
oil
1 small bunch onion
1 small bundle herbs
butter
lemon juice

Instructions

Clean the trout thoroughly. Season them with English pepper (allspice) and salt. Place the trout in a fish kettle (besuguera). Heat good-quality oil until very hot, then add the chopped onion and a small bundle of mixed fresh herbs. Add butter to the pan. Cook the trout in the oven for a short time, basting occasionally. When ready to serve, drizzle with fresh lemon juice.