Potato-Stuffed Trout with Wild Garlic

Peel the potatoes, rinse, cut into chunks and cook in a pot of boiling salted water until tender but not falling apart, 25-30 minutes. Return to the pot, and heat over low heat until the water has evaporated. Mash with a potato masher and mix with the milk and the cream cheese. Season with salt, pepper and nutmeg.

Rinse the wild garlic, pat dry, set aside 8 large leaves, finely cut the remaining leaves and mix with the mashed potatoes. Preheat the oven to 200°C (approximately 390°F). Rinse the trout, pat dry and season with salt and pepper. Stuff the cavity of the trout with potato filling. Cut 4 large pieces of heavy duty aluminum foil and rub with a little butter.

 Scatter the wild garlic among the foil sheets and place the trout  horizontally on top. Wrap the reserved leaves around the trout and tie with kitchen string. Seal the packages, place on a baking sheet  and bake until cooked through, 40-45 minutes .