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Baked Trout with Cucumber Sauce

4 275g trout; cleaned
300 ml Fish or vegetable stock
1/2 sm Cucumber; coarsely grated
300 ml Soured cream
1 ts Tarragon vinegar
1 ts Fresh tarragon; chopped
Fresh tarragon leaves; to

Pre-heat oven to 180 C / 350 F / Gas 4.

Arrange the trout in a single layer in a shallow dish. Pour over the stock.

Remove the fish from the cooking liquor and carefully peel off the skin, leaving the head and tail intact. Leave to cool.

Just before serving, make the sauce. Place the cucumber, cream, vinegar and chopped tarragon in a bowl and mix well.

Coat the trout in some of the sauce, leaving the head and tail exposed. Garnish with tarragon leaves. Serve the remaining sauce separately.

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