| 1 | 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. |
| 2 | Thoroughly dry the fish with plenty of kitchen paper. |
| 3 | 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. |
| 4 | Transfer the fish to the ovenproof dish, arranging them neatly. |
| 5 | Cover and store in a cool place. |
| 6 | chop the herbs and mix them gently in a small saucepan. |
| 7 | Measure the yoghurt and cream and pour them over the herbs. |
| 8 | Add plenty of pepper and some salt and stir to mix well. |
| 9 | Cover and leave to infuse. |
| 10 | 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. |
| 11 | (foods that are transferred straight from the fridge to cooker take a very long time to heat through properly). |
| 12 | about ?hour before you plan to serve the trout, bring the yoghurt-and- herb mixture very slowly to simmering point, stirring all the while. |
| 13 | 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. |
| 14 | (to check a trout for readiness, insert the tip of a knife into its flesh just behind the head). |
| 15 | Serve with steamed new potatoes and other young summer vegetables such as carrots and peas. |
