20 – 30 minutes
2 hungry adults
This is easy and simple and is a completely wonderful way to eat trout or salmon.
A large salmon portion per person (fillet of salmon)
Half a lemon per person
25 g butter
1 tbs light oil
Score the skin with a sharp knife, partly to increase the penetration of the heat and partly to make it look pretty when cooked.
Season inside and out.
Cut the lemons into thick rings and start to fry in the mixed oil and butter.
Then add the fish to the pan and cook for 4 minutes on the skin side and three on the other. Baste the fish with the lemon flavoured fat.
Serve with big chunks of freshly baked bread and butter.