Title: Stuffed Trout in a Wine Sauce: Dairy Book of British Foo
Categories: Fish British
Yield: 4 Servings

110	g	Fresh breadcrumbs
1	tb	Fresh herbs *; chopped
1/2		Lemon; zest and juice
	pn	Grated nutmeg
1		Egg; beaten
4		275g trout; cleaned
25	g	Butter
2	tb	Plain flour
150	ml	Dry white wine
150	ml	Vegetable stock
4	tb	Double cream

* such as parsley, thyme, rosemary

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

Put the breadcrumbs, herbs, lemon zest and juice and nutmeg in a bowl. Season to taste. Add the egg and mix together well.

Fill the cavities of the trout with the stuffing. Wrap the fish in greased foil. Place the parcels on a baking sheet and bake for 30-35 minutes, until tender.

Meanwhile, put the butter, flour, wine and stock in a saucepan and heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Stir in the cream.

Pour a little sauce over the trout and serve the remaining sauce in a warmed sauceboat or jug. From: Helen.Watson@milkmarque.Com

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