An old recipe which originally called for 'savoury herbs' in the stuffing. This term covered all the common garden herbs, so although thyme and rosemary are specified here, you could equally well substitute marjoram, dill, tarragon or chervil. Use wild trout if you are able to buy them.
SERVES 4
100 g (4 oz) fresh wholemeal breadcrumbs
15 ml (1 tbsp) chopped fresh mixed herbs, such as
parsley, thyme, rosemary
finely grated rind and juice of 1/2 lemon
pinch of freshly grated nutmeg
salt and pepper
1 egg, beaten
4 trout, each weighing about 275 g (10 oz), cleaned
25 g (1 oz) butter
30 ml (2 tbsp) plain flour
150 ml (1/4 pint) dry white wine
150 ml (1/4 pint) vegetable stock
60 ml (4 tbsp) fresh double cream
1. Put the breadcrumbs, herbs, grated lemon rind and juice and nutmeg in a bowl. Season to taste. Add the egg and mix together well.
2. Fill the cavities of the trout with the stuffing. Wrap the fish in greased foil. Place the parcels on a baking sheet and bake at 180°C (350°F) mark 4 for 30 - 35 minutes, until tender.
3. 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 and season to taste.
4. Pour a little sauce over the trout and serve the remaining sauce in a warmed sauceboat or jug.
