Title: Baked Trout with Cucumber Sauce: Dairy Book of British F
Categories: Fish British
Yield: 4 Servings

4		275g trout; cleaned
300	ml	Fish or vegetable stock
1/2	sm	Cucumber; coarsely grated
300	ml	Soured cream
1	ts	Tarragon vinegar
1	ts	Fresh tarragon; chopped
		Fresh tarragon leaves; to
		Garnish

Pre-heat oven to 180 °C / 350 °F / Gas 4.

Arrange the trout in a single layer in a shallow dish. Pour over the stock.

Remove the fish from the cooking liquor and carefully peel off the skin, leaving the head and tail intact. Leave to cool.

Just before serving, make the sauce. Place the cucumber, cream, vinegar and chopped tarragon in a bowl and mix well.

Coat the trout in some of the sauce, leaving the head and tail exposed. Garnish with tarragon leaves. Serve the remaining sauce separately. From: Helen.Watson@milkmarque.Com

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