Baked Trout with Crème Fraiche Sauce
“Trout are a very good buy at the moment” says Dan Garnett the fishman. He is in Bideford every Friday morning just outside the co-Op.
- 4 Trout (gutted)
- Olive oil
- 9 ozs/255 gms Crème Fraiche
- 1 tablespoon of horseradish sauce
Preheat the oven to maximum.
Rub the trout with olive oil. Place in a baking tray at the top of the oven and cook for 12 minutes at the top of the oven until golden.
Make a sauce meanwhile with the crème fraiche and horseradish mixed together with, if desired, a few drops of lemon juice.
Serve immediately.