This is a stunning rich yet light trout dish which makes the perfect centre piece when entertaining friends. Courtesy of Tracklements
Side of trout
Whole lemon, cut into slices
Splash of white wine
200g tub crème fraiche
Half a jar of Tracklements Dill Mustard Sauce
Preheat oven to 170°C/ gas mark 3.
Place the trout on a piece of foil on a baking tray. Lay the slices of lemon on top of the trout and splash over a little white wine.
Fold the foil loosely over the trout to lock in moisture whilst cooking. Bake for around 17 mins (depending on the thickness of the fish). You can check it’s done by taking a sharp knife and peeking into the thickest part of the trout. If it’s beginning to flake but still has a little translucency it is done.