Trout and Basil Roulades

Preheat the oven to 80°C (approximately 170°F).

Cut 8 pieces of foil and 8 pieces of plastic wrap, about 15x15 cm (approximately 6 inch square). Top each piece of foil with plastic and grease plastic with butter.

Rinse basil, pat dry and pluck leaves. Rinse fillets and pat dry. Season with salt and pepper and add basil to skin side. Roll up and place on plastic wrap. Wrap tightly and pinch ends to secure. Bake for about 20 minutes.

Peel and mince shallots. Heat 1 tablespoon butter in a pan and sauté shallots until translucent. Deglaze with wine and stock and let simmer until reduced by about half. Stir in crème fraîche and remove from heat. Add a little lime zest and juice and season with salt and pepper. Add remaining butter and beat with an immersion blender until fluffy.

Remove fish from oven and remove and discard foil and plastic. Plate fish and drizzle with sauce.