Trout in Oatmeal with Parsley Butter

When the Queen Mother was young, the sparkling rivers of Scotland contained an abundance of trout.

Ingredients
2 large trout, skinned
Small quantity of milk
Quarter cup of fine oatmeal
Quarter cup cooking oil
2/3 ounces (60g) 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 equal size pieces. Brush each portion with milk and coat with the oatmeal. 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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