Delia Smith's Trout with Butter, Cream and Chives

Pre-heat the oven to gas mark 7, 425°F (220°C). First line a roasting tin with foil and brush it with a little melted butter. Then wash the trout and dry them very thoroughly.

Now place them in the roasting tin, brush each one with a little melted butter and season with salt and pepper. Bake them, on a high shelf in the oven, for about 10-15 minutes.
While that's happening, pour the cream into a saucepan, add the bay leaf and bring it up to boiling point.

Then stir in the chives and 25g (1oz) of butter, season with salt and pepper, and pour this mixture into a warm jug.

Serve it with the fish, some buttered new potatoes and a green salad or some fresh cooked spinach.