The origins of the recipe presented here go back to the 19th century, where it was used in the local hostelry as one of the meals served to visiting fishermen.
Abermeurig Trout Recipe
1 tsp capers
a small piece of cucumber, peeled and grated
2 tsp parsley, finely chopped
a little flour
juice of 2 lemons
salt and black pepper, to taste
Clean and gut the fish (but leave them whole). Dry the fish then dust with flour that's been seasoned with salt and black pepper. Melt half the butter in a pan and heat until bubbling then use to fry the trout until cooked through (about 5 minutes per side). Transfer the fish to a plate and keep warm.
In the meantime, add the remainder of the butter to the pan and cook until it's dark brown in colour. Now add the lemon juice along with the parsley, cucumber and capers. Allow to heat through then plate-out the trout and spoon a little of the sauce over the top. Serve with new potatoes and garden peas.
Find more Weslh recipes on the Recipes from the British Isles page of this blog.