Traditional Crickhowell Trout

Season whole trout and dust lightly with flour. Pan-fry in plenty of butter until the skin is crisp.

In a separate pan, toast chopped hazelnuts in butter until fragrant and golden brown. Add a squeeze of lemon and fresh parsley.

Pour the hot hazelnut butter over the trout. Serve with wilted spinach. A classic River Usk specialty from Crickhowell.