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Trout in Oatmeal with Parsley Butter

Ingredients

2 large trout fillets / sea trout’s, skinned
4 tablespoons of milk
50g (2oz) White’s Speedicook Porridge Oats
1 tablespoon of cooking oil

Parsley Butter Ingredients

50g (2oz) of butter
3 teaspoons lemon juice
1 spring onion, finely chopped
1 tablespoon fresh parsley, finely chopped
Quarter teaspoon cracked black peppercorns

Method:

Cut each skinned fillet of trout into four pieces. Brush each portion with milk and coat with the oats. Place the trout on a tray, cover with plastic wrap and place in the refrigerator for twenty minutes.
Warm the butter slightly to soften it and mash with a fork. Add the lemon juice, peppercorns and chopped spring onions and mix well. Add the parsley and mix again. Form into a log shape and cut into rounds. Add the trout to some heated oil in a non-stick frying pan and cook each side for two minutes or until the oatmeal has become golden. Serve with the parsley butter.

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