BAKED TROUT WITH YOGHURT & HERBS

      Title: BAKED TROUT WITH YOGHURT & 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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