Gratin de truite

• 4 trout, gutted, skinned and boned
• Butter
• Salt and pepper
• 1 glass

Arrange the trout in a buttered flameproof gratin dish. Dot with butter, sprinkle with salt and pepper and add the wine. Heat on top of the stove until the wine is bubbling.

Beat the eggs and cream together and pour over the fish. Cover with grated cheese and bake in a hot oven, gas mark 6, 400°F (200°C) for approximately 20 minutes until golden brown.