Whole Wild Trout in a White Wine and Tarragon Sauce by Crock Pot

Scale and wash the trout (you can always ask your fishmonger to do this for you if you prefer).

Fill the cavity with the tarragon stalks, a third of the shredded shallots and a third of the crushed garlic and lay the fish onto a strip of foil. Lower into the Crock-Pot slow cooker, making sure you have enough foil either side to use for lifting the fish out.

Add the remaining shallots, bay leaf and garlic to the pot and pour over the stock and white wine. Cover and cook on low for 1 hour 30 minutes (if cooking a large trout, increase the cooking time to 2 hours 30 minutes).

Add the wild mushrooms and tarragon, re-cover and cook for a further 30 minutes on low.

Serve with buttered new potatoes and crisp Serrano ham. To crisp the Serrano ham simply place it evenly on a wire tray and grill for 1-2 minutes until it crisps up.

Cooking time: 2 hours low for 2 small trout or 3 hours low for one large trout

(This dish is not recommended for cooking on a high heat.)