• 4 rainbow trout, cleaned and gutted

• 75 g/3 oz butter

• 1 tablespoon chopped parsley

• 1 1/2 tablespoons clear honey

• 2 tablespoons lemon juice

• salt and pepper

• brown bread and butter, to serve

To garnish:

• lemon quarters

• 2 tablespoons finely chopped parsley

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Method:

1. Pat the trout dry with kitchen paper. Remove the fins and trim the tails into a neat 'V' shape. Using a sharp knife, make 3 diagonal slashes on either side of each trout.

2. Cream 25 g/1 oz of the butter with the parsley in a bowl and season to taste with salt and pepper.

3. Put a pat of the seasoned butter inside each trout and place in a greased grill pan.

4. Put the remaining butter, the honey and lemon juice into a saucepan and heat gently until melted.

5. Pour it over the trout, season to taste with salt and pepper and cook under a preheated moderately hot grill for 6-8 minutes on each side until cooked through, basting from time to time with the cooking juices.

6. Arrange the trout on a warmed serving dish, pour over the pan juices and garnish with the parsley sprigs and lemon wedges. Serve hot with brown bread and butter.