4 large chopped potatoes
1 shredded onion
2 diced carrots
3 large cups of milk
A pinch of salt
Knob of Butter
Place the potatoes, onion, carrots and a pinch of salt in a saucepan with enough water to cover them. Simmer until tender.
Cut the boned Goatsbridge Trout fillets into small pieces and add with the milk and butter. Simmer until the trout flakes easily.
Sprinkle with parsley and serve with homemade brown bread.