1. Lightly wipe the trout with a damp cloth but do not remove the outer coating

2. Slit the trout along the belly and remove the insides

3. Coat each fish in seasoned flour and shake off any excess

4. Melt the butter in a large frying pan

5. Fry the fish over moderate heat on each side for 5minutes or until golden brown and crisp

6. Trim the mushrooms and thinly slice them

7. Peel and crush the garlic

8. Lift the fish onto a serving dish and keep them warm

9. Fry the mushrooms and garlic in the trout juices over low heat for 3 to 4minutes

10. Stir in the Pernod and let the liquid bubble rapidly for a few minutes

11. Add the cream and stir continuously until the sauce has reduced to the consistency of thick cream

12. Season to taste with salt and pepper

13. Pour the sauce over the fish and serve immediately

List of ingredients required:

(serves 4 people)

4 trout (each weighing 6 to 8 oz)
Seasoned flour
3 to 4 oz clarified butter
8 oz button mushrooms
Salt and black pepper
1/4 pint double cream
2 to 3 tablespoons Pernod
1 clove garlic