Recipe For Baked Trout With Yoghurt And Herbs

Serves 6

Ingredients:
6 6-8 oz trout
2 tb chopped fennel
7 1/2 fl oz Greek yoghurt
1 ts fresh chopped thyme
2 1/2 fl oz whipping cream
1 ts fresh chopped oregano
2 tb fresh chopped parsley
1 ts fresh chopped tarragon
2 tb chopped chives
Clarified or unsalted butter

Instructions:
Find a oven dish suitable for bringing to the table that can hold the trout side by side.
Thoroughly dry the trout with kitchen role. Heat a frying pan until very hot, barely smear it with fat and fry the trout briefly, a couple at a time, until their skins are browned on both sides. Arrange the trout in the ovenproof dish, cover and store in a cool place.
Chop the herbs and mix them gently in a small saucepan. Measure the yoghurt and cream and pour them over the herbs. Add plenty of pepper and some salt and stir to mix well. Cover and leave to infuse.
Everything up to this stage can be done in advance, but be sure to bring both the pan of sauce and the ovenproof dish of trout back to room temperature for 1 hour. Failure to bring back to room temperature will have an effect on the cooking time.
About 1/2 hour before you plan to serve the trout, heat the yoghurt-and- herb mixture very slowly until simmering, whilst stirring continually. Pour the aromatic mixture over the fish, cover the dish and bake at 350 F (180 C) gas mark 4 for 20-25 minutes until the trout are really hot and thoroughly cooked.
You can check to see if the trout is cooked by inserting a knife behind the head.
Serve with steamed new potatoes and other vegetables such as baby carrots and peas.