Trout with crème fraîche and brined gherkins

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Line a baking tray with foil, then lightly oil (so the fish doesn’t stick – it’s easier to clean).
2. Mix the crème fraîche with the garlic, gherkins and half the dill. Season to taste.
3. Put both trout on the prepared tray and make 3-4 slashes on each fish with a sharp knife. Spread the crème fraîche mixture all over the trout, pushing it into the cuts and the cavity of the fish. Bake in the hot oven for 30-40 minutes, depending on the size of the fish and how you like it cooked. We tend to ‘overcook’ fish in Ukraine by Western standards, and I sometimes leave it for a bit longer, but I just love it when the sauce becomes deep golden on top.
4. Serve with the remaining dill scattered on top and some boiled or crushed potatoes, as you wish.