Baked Trout with Crème Fraiche Sauce

"Trout are a very good buy at the moment" says Dan Garnett the fishman. He is in Bideford every Friday morning just outside Somerfield. I can certainly recommend his trout - his other fish is pretty good too! Dan will also give you advice on which fish to buy and how to cook it so look out for him in Mill Street, or phone him on 07970 932566

• 4 Trout (gutted)
• Olive oil
• 9 ozs/255 gms Crème Fraiche
• 1 tablespoon of horseradish sauce

Preheat the oven to maximum.

Rub the trout with olive oil. Place in a baking tray at the top of the oven and cook for 12 minutes at the top of the oven until golden.

Make a sauce meanwhile with the crème fraiche and horseradish mixed together with if desired a few drops of lemon juice.

Serve immediately.