This traditional recipe really makes the most of some fantastic ingredients. It’s pretty low-fat, too, so it’s a good option for dieters. Try serving it with some roasted new potatoes or some bubble and squeak. Serve the trout with the cooking juices spooned over the top.
- 4 large trout fillets, deboned
- 300ml dry cider
- 3 dessert apples
- 2 leeks
- Salt and pepper
- 4 tbsp. crème fraiche
Peel, core and dice the apples. Finely chop the leeks.
Preheat the oven to 190C.
Spread the leeks and apples over the bottom of a large roasting tin.
Lay the fish over the top.
Pour the cider over the fish and apple mixture.
Cover the tin with foil and bake in the oven for 15-20 minutes.
Remove the fish from the tin and then stir the crème fraiche into the cooking juices.