About this recipe:Gooseberries arrive in early summer, just when elderflower bushes burst into creamy-white blossom. Together they make a piquant sauce for a whole salmon trout, cooked in foil to keep it deliciously moist and to ensure minimal loss of nutrients.
1 salmon trout, about 1.3kg (3lb), cleaned with head on
Heat the oven to 180°C (350°F, gas mark 4). Rinse the fish, flushing out any blood left inside it, then pat dry with kitchen paper. Season inside and out with salt and pepper and put 2 sprigs of dill inside the fish.
Spread a large sheet of foil on a baking sheet or inside a roasting tin and brush with oil. Put the fish in the middle, splash over the wine and parcel the fish loosely, folding the foil into a tight seam and twisting the ends. Bake in the middle of the oven for 40 minutes, then remove and leave to cool in its foil.
Using a vegetable peeler, shave the courgettes lengthways into ribbons, discarding the outer slices. Bring a saucepan of salted water to the boil and add the courgette ribbons. As soon as the water returns to the boil, drain into a colander and run under the cold tap for 2 minutes to cool. Set aside in a bowl of cold water.
For the sauce, put the mayonnaise, yoghurt and gooseberries in a bowl and mix, adding elderflower cordial to taste. Season with salt and pepper, and more sugar if needed.
To serve, remove the head and skin from the fish, if preferred. Remove the dill sprigs from inside and place the fish on a long, oval platter.
Drain the courgette ribbons and pat them dry gently but thoroughly on several changes of kitchen paper. Arrange them around the fish. Add the chopped dill to the sauce and serve separately in a bowl, with the fish, new potatoes and salad.