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Peter, Susan, Edmond and Lucy thought (Professor Lewis agreed with them) that “there is nothing to beat good freshwater fish, if you eat it when it’s been alive half an hour ago and come out of the pan half a minute ago.” Mr. And Mrs. Beaver served up their fresh dam-caught trout with a menu that seems as comfortable and homy as their snug little dwelling. “Boiled potatoes, a jug of creamy milk for the children, a great big lump of deep yellow butter from which everyone took as much as he wanted to go with his potatoes, beer for Mr. Beaver and a great and gloriously sticky marmalade roll, steaming hot. And the beautiful end to any meal, hot tea.”

4 trout (approximately 8 inches each)
1 cup flour
1 teaspoon salt
1/4 teaspoon pepper
½ teaspoon paprika
1/8 teaspoon ginger or nutmeg
1/4 cup butter
3 Tablespoons butter
Parsley
Lemon wedges

Clean and wash trout. Dip the trout in a mixture made from flour and seasonings. In a frying pan melt 1/4 cup of the butter. Saute the trout until they are firm and nicely browned. Remove to a pre-heated platter. To the drippings in the pan add remaining butter and brown. Cover fish with chopped parsley, pour the browned butter over the fish and garnish with lemon wedges.