TROUT MEUNIERE

As a boy, Prince Charles would spend hours on the glittering River Dee with his granny, fly-fishing for brown trout or the occasional salmon. In the meat and game larder at Balmoral, there’s a big glass tank filled with fresh water and trout from Loch Muick.

Serves 2

2 medium trout

A little milk

1-2tbsp seasoned flour 85-115g (3-4oz) butter

Salt and freshly ground black pepper

Juice of 1 lemon, strained Finely chopped flat-leaf parsley

1 lemon, cut into thin slices Wilted spinach, to serve

Cut the fins off the trout with a sharp knife and remove the skins (or ask your fishmonger to do this for you). Wash and dry with a clean cloth, then lay the fish in milk and then in seasoned flour. Put half the butter in a frying pan and heat, then place the fish in it. Sprinkle with a little salt and cook until the flesh on the underside is golden. Turn the trout carefully, making sure they do not break, and cook the other side until golden. Place the trout on a hot dish and cover.

Wipe the pan with a damp cloth and drop in the rest of the butter. Heat quickly, until golden brown, then add the lemon juice and chopped parsley. Season, then pour over the fish. Garnish with thin slices of lemon and serve with some wilted spinach on the side.

Prince Charles fishing near Balmoral in 1984