---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BAKED TROUT WITH YOGHURT AND HERBS
  Categories: Seafood
       Yield: 6 servings
  
       6    6-8 oz trouts
   7 1/2 fl Greek strained yoghurt
   2 1/2 fl Whipping cream
       2 tb Fresh chopped parsley
       2 tb Chopped chives
       2 tb Chopped fennel
       1 ts Fresh chopped thyme
       1 ts Fresh chopped oregano
       1 ts Fresh chopped tarragon
            Clarified or unsalted butter
  
   Choose a baking dish or other shallow oven-proof dish suitable for bringing
   to table, which is just large enough to take the trout in a single layer
   when they are arranged head to tail.  Thoroughly dry the fish with plenty
   of kitchen paper.  Make a frying pan very hot, barely smear it with fat and
   fry the fish briefly, one or two at a time, just long enough to brown their
   skins well on both sides.  Transfer the fish to the ovenproof dish,
   arranging them neatly.  Cover and store in a cool place.
   
   Chop the herbs and mix them gently in a small saucepan.  Measure the
   yoghurt and cream and pour them over the herbs.  Add plenty of pepper and
   some salt and stir to mix well.  Cover and leave to infuse.  Everything up
   to this stage can be done in advance, but be sure to bring both the pan of
   sauce and the dish of trout back to room temperature about 1 hour before
   they are to be put back into the oven for cooking.  (Foods that are
   transferred straight from the fridge to cooker take a very long time to
   heat through properly.)
   
   About 1/2 hour before you plan to serve the trout, bring the yoghurt-and-
   herb mixture very slowly to simmering point, stirring all the while.  Pour
   the aromatic mixture over the fish, cover the dish and bake at 350 F (180
   C) gas mark 4 for 20-25 minutes until the fish are piping hot and cooked
   through.  (To check a trout for readiness, insert the tip of a knife into
   its flesh just behind the head.)  Serve with steamed new potatoes and other
   young summer vegetables such as carrots and peas.
   
   Source: Philippa Davenport in “Country Living” (British), June 1987. Typed
   for you by Karen Mintzias
  
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