Grill the trout for 3-4 minutes on each side.
Meanwhile, mix the crème fraiche with the prawns, heat in a small pan over a low heat. Snip the chives into the pan and stir well.
Once the trout is cooked serve the fillets with a good helping of the sauce poured over or on the side.
You can use salmon fillets instead.
Serve with green vegetables, broccoli or asparagus and new potatoes. This recipe works well served on a bed of spinach.
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