• 75 g/3 oz butter

• 1 small onion, finely chopped

• 2 tablespoons finely chopped parsley

• 1 tablespoon finely chopped chives

• 3 teaspoons finely chopped dill

• 50 g/2 oz fine white breadcrumbs

• finely grated rind of 1/2 lemon

• 2 teaspoons lemon juice

• pinch of nutmeg

• 250 ml/8 fl oz single cream

• 4 x 300 g/10 oz rainbow or brown trout, cleaned

• and gutted

• 150 ml/1/4 pint dry white wine

• salt and pepper 

To serve:

• boiled potatoes

• green vegetables or salad

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Method:

1. Melt 50 g/2 oz of the butter in a large frying pan. Add the onion and cook until soft but not browned. Remove from the heat.

2. Mix the herbs together and add half to the pan, together with the breadcrumbs, lemon rind, juice and nutmeg and season to taste with salt and pepper. Mix well and moisten with 1-2 tablespoons of the cream.

3. Divide the stuffing between the fish. Grease a large ovenproof baking dish with half the remaining butter.

4. Lay the stuffed trout head to tail in the dish, dot with the remaining butter and pour over the wine.

5. Bake in a preheated oven, 240°C (475°F), Gas Mark 9, for 20 minutes until slightly firm to the touch. Pour the cooking liquid into a saucepan and boil rapidly until reduced by half.

6. Add the remaining cream and herbs and return to the boil, adjusting the seasoning if necessary.

7. Arrange the fish on warmed individual serving plates, pour a little sauce over each one and serve with boiled potatoes and crisp green vegetables or salad.