INGREDIENTS:

• Trout
• Butter
• Cream
• plain flour
• parsley
• whiskey

Directions:

1. Fillet Trout (Cutlets or Steaks type cut also work well) and cover both sides with flour.

2. In a pan add the butter and Saute floured trout for a couple of minutes on each side.

3. Add a splash of whisky and cook for a further 15 minutes turning once half way through.

4. remove the trout and place on serving dishes

5. boil up the juices left in the pan and add the cream and parsley stir for a few seconds.

6. pour cream sauce over cooked trout and serve.