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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.
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2
Thoroughly dry the fish with plenty of kitchen paper.
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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.
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4
Transfer the fish to the ovenproof dish, arranging them neatly.
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5
Cover and store in a cool place.
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6
Chop the herbs and mix them gently in a small saucepan.
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7
Measure the yoghurt and cream and pour them over the herbs.
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8
Add plenty of pepper and some salt and stir to mix well.
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9
Cover and leave to infuse.
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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.
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11
(Foods that are transferred straight from the fridge to cooker take a very long time to heat through properly.)
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12
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.
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13
Pour the aromatic mixture over the fish, cover the dish and bake at 350F (180C) (180 C) gas mark 4 for 20 to 25 minutes until the fish are piping hot and cooked through.
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14
(To check a trout for readiness, insert the tip of a knife into its flesh just behind the head.)
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15
Serve with steamed new potatoes and other young summer vegetables such as carrots and peas.
