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.
My Private Note
Units: US | Metric
- 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)
- 1Put one sprig or generous shake of rosemary down the middle of each fish.
- 2Chop all the other herbs and seasonings and mash them into the soft butter.
- 3Use this to coat the fish generously on each side.
- 4Griddle, 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.
- 5Baste frequently with the butter that runs off.
- 6Serve at once with fresh peasant bread and a salad or a simple green vegetable.
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Nutritional Facts for Griddled Trout with Herbs (Medieval Recipe)
Serving Size: 1 (173 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 335.5
- Calories from Fat 197
- Total Fat 21.9 g
- Saturated Fat 9.1 g
- Cholesterol 122.1 mg
- Sodium 571.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 32.9 g
The following items or measurements are not included:
fresh sage leaves