Instructions: 1. Poach trout in white wine and milled pepper (wine should be just moving, not bubbling) for about 6 to 8 minutes.

2. Carefully remove cutlets to a lightly buttered grill tray. (Reserve liquid or stock for Red Capsicum Sauce).

3. Combine MERSEY VALLEY, breadcrumbs, zucchini, capsicum and crab.

4. Equally divide MERSEY VALLEY mixture between trout cutlets.

5. Place under a preheated hot grill until just golden brown. Serve with Red Capsicum Sauce, lime or lemon.

Red Capsicum Sauce: In a blender or food processor, blend together 1 large roughly chopped red capsicum (deseeded), 1 roughly chopped small sized white onion, 1/2 cup reserved fish liquid or stock, 1 crumbled fish stock cube (optional) and freshly milled black pepper to taste. Then gently heat this sauce, add 30grams piece MERSEY VALLEY VINTAGE CLUB cheese, crumbled, and whisk until well blended.

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