Serves 4-6

  • 1 Large British trout (or 1 small trout per person)
  • Β½ bulb of fennel, sliced
  • 1 bulb of garlic, sliced through the middle (or use a small bunch of wild garlic leaves)
  • A few fennel seeds
  • 50ml dry vermouth
  • 1 small orange, sliced
  • 6 fresh bay leaves
  • Salt and pepper

Dill hollandaise:

  • 1 egg yolk
  • 1 dessertspoon of cider or white wine vinegar
  • 40ml warm water
  • 150g melted, warm but not hot butter
  • Pinch salt
  • Pinch cayenne pepper
  • Squeeze of lemon juice
  • 1 tbsp dill, chopped


Preheat oven to 180C.

  • Slash the trout across the body and place in a large roasting tin, lined with parchment paper overhanging the sides so you can wrap the fish.
  • Stuff half the fennel, orange and garlic into the cavity of the trout, scatter the remaining ingredients all over the trout and season well.
  • Wrap in the paper and then seal the top of the roasting tin with tin foil so that no steam can escape.
  • Bake for about 25-30 minutes until the flesh is firm then allow to rest for 5 minutes.


For the dill hollandaise

  • Whisk the ingredients, except for the butter,Β  in a ceramic bowl and place over a pan of simmering water on a low heat.
  • Keep whisking for 3-5 minutes until thickened and the whisk leaves ribbons when dragged through it.
  • Remove from the heat and slowly start adding the warm melted butter a little at a time and carry on whisking until thick.
  • Season with salt, cayenne pepper, lemon juice and add the chopped dill
  • Serve with steaming pieces of the baked trout.

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