Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 6-8 oz trouts
7 1/2 fl Greek strained yoghurt
2 1/2 fl Whipping cream
2 tb Fresh chopped parsley
2 tb Chopped chives
2 tb Chopped fennel
1 ts Fresh chopped thyme
1 ts Fresh chopped oregano
1 ts Fresh chopped tarragon
Clarified or unsalted butter

Choose a baking dish or other shallow oven-proof dish suitable for
bringing to table, which is just large enough to take the trout in a
single layer when they are arranged head to tail. Thoroughly dry the
fish with plenty of kitchen paper. Make a frying pan very hot,
barely smear it with fat and fry the fish briefly, one or two at a
time, just long enough to brown their skins well on both sides.
Transfer the fish to the ovenproof dish, arranging them neatly. 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 dish of trout back to room
temperature about 1 hour before they are to be put back into the oven
for cooking. (Foods that are transferred straight from the fridge to
cooker take a very long time to heat through properly.)

About 1/2 hour before you plan to serve the trout, bring the
yoghurt-and- herb mixture very slowly to simmering point, stirring
all the while. 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
fish are piping hot and cooked through. (To check a trout for
readiness, insert the tip of a knife into its flesh just behind the
head.) Serve with steamed new potatoes and other young summer
vegetables such as carrots and peas.

Source: Philippa Davenport in "Country Living" (British), June 1987.
Typed for you by Karen Mintzias

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