Instructions: 1. Preheat the oven to 190C/Gas 5/ fan oven 170C. Butter a large shallow gratin dish. Season the fillets on both sides with salt and pepper. Cut each prosciutto slice in half lengthways.

2. Lay a prosciutto strip on a board, put a trout fillet on top, then sprinkle with a little tarragon and lemon juice. Roll up the fillet from the thicker end, then stand it up in the dish. Repeat with the remaining fillets.

3. Pour the wine around the rolled fish, then cook, uncovered, for 15-20 minutes until the trout is tender and the prosciutto crisp. Spoon the creme fraiche and parsley around the fish, stirring it in well, then return to the oven for 5 minutes. Serve the fish with the sauce and saffron or turmeric rice.

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