• 1 trout for each person
• flour, salt and pepper
• 6 sprigs fresh fennel, or

Lay the trout, rubbed in flour, salt and pepper, in a well-buttered flat fireproof dish with the fennel on top of the fish. Pour in the milk. Cover with foil and bake at 400° F., gas mark 6, for 20 minutes.

Remove from the oven and take out the sprigs of fennel. Stir cream into liquor, add a little