-
Pre heat the oven to 200C/180C
Fan/gas mark 6.
-
Season the trout lightly
inside & out and put them in a shallow baking dish.
-
Pour over the wine and water,
then dot the fish here and there with half the butter.
-
Cover with foil and bake for
25mins.
-
Pile the herbs, capers (if
using), onto a board and chop together into a coarse
paste. Scrape the mixture into a bowl and stir in the
mustard & lemon juice.
-
Beat the remaining butter in a
small bowl to soften it and then mix in the flour to make
a smooth paste.
-
Remove the trout from the oven
and carefully pour off the cooking liquor into a small
pan.
-
Cover the trout again and keep
warm.
-
Place the cooking liquor over
a medium high heat, bring to a simmer and then whisk in
the butter and flour paste. Leave it to simmer for 1
minute, stirring until smooth and thickened.
-
Stir in the herb mixture
and take the pan of the heat.
-
To serve: put the trout on
warmed plates, spoon over the sauce on about half of the
fish (so the head is still visible) and serve with some
warm new potatoes and little bit of green salad
DAILY
DINNERS 
