With thanks to Tim Maddams for this delicious recipe which is a joy to make, far quicker and simpler to do than it appears and tastes – a really lovely dish for a celebration lunch or supper using brilliant British ingredients. This light yet filling and clean tasting dish has indulgence, flavour and freshness in equal quantities.
Prep time 30 mins
Cooking time 20 minutes
Have a large ceramic baking dish to hand – one that is big enough to hold the whole trout fillet. You will also need a jug blender
Preheat the oven to 180 degrees Celsius (no fan).