BAKED STUFFED GRAYLING

A traditional recipe using fish taken from the Derwent, but it could be adapted to trout bought from a fishmonger or supermarket!

For the stuffing mix:

4 tablespoons breadcrumbs

25g (1oz) chopped suet

small tablespoon chopped parsley

½ teaspoon chopped thyme

grated lemon rind

1 beaten egg

Mix the breadcrumbs with the suet, parsley, lemon rind and thyme, binding them together with the beaten egg and knead the mixture well.

Clean, scale and dry your fish, then stuff it and sew it up. Place the fish in a dish with 2 oz butter and bake in a moderate over for ½ hour, basting frequently. Place the fish onto a serving plate and pour the butter.