Clean the trout. Melt
the butter and add the finely chopped shallot and cook until soft. Add the parsley, fennel
and ground oatcakes and season well with salt and freshly ground black pepper. Stuff the
trout with this mixture and place in a buttered dish. Spoon over the cream. Cover the dish
in preheated oven and cook at gas 4, 180 degreesC (350 degreesF) for 30 minutes.
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