Foil-baked trout with gooseberry and elderflower sauce

Serves 4
4 trout, cleaned
salt and freshly ground black pepper
4 lemon slices
4 sprigs parsley
20g butter
250g gooseberries, topped and tailed
2 tbp elderflower cordial2 tbsp double cream

Remove the head of the trout. Season the trout with salt and pepper. Place a slice of lemon and a sprig of parsley inside each trout. Lay each trout on a square of lightly oiled foil. Fold up the foil to completely enclose the fish. Place on a baking sheet and bake for 15 mins at 200C/gas mark 6.
To make the sauce, melt the butter in a small saucepan. Add the gooseberries and elderflower cordial. Cover and cook for 10 mins until tender. Remove the lid and beat the gooseberries with a wooden spoon until pulpy. Beat in the cream.Cook for another minute. Season to taste.
Serve the trout in the opened foil. Spoon the gooseberry sauce over the top.

Other trout recipes:

• Trout fishcakes with lemon and chive sauce
• Pan-fried trout on a salad of peas, green beans and flaked almonds
• Trout and fennel parcels
• Rosemary and bacon wrapped trout
• Crusted trout with minted broad and peas