4 trout fillets, skinned
5 spring onions, finely chopped
75 g Ossau-Iraty cheese, grated
Grated rind of one lemon
2 tbsp crÉme fraÏche
Salt and pepper
1. Lay the trout fillets in a buttered gratin dish and season with salt and pepper. Sprinkle over the spring onions, grated Ossau-Iraty cheese and lemon zest.
2. Spoon over the creme fraiche and place in a pre-heated oven at 400 F for 15-20 minutes until the fish feels firm to the touch. Serve with baby carrots and herby mashed potatoes.