Try trout as an alternative to a traditional meat roast. It still feels special, but cooks more quickly, with minimal prep.

Rick joins Bill Baker for a fishing trip on the Towy estuary, where they catch flounder and sea trout. Rick cooks up the flounder with a ravigote sauce, and marinates the trout with dill and pernod.

Melt the butter in a frying pan, fry the trout fillets flesh side down until golden brown. Turn over on to the skin side, add cream and freshly chopped dill. Simmer gently for 3 or 4 minutes or ...