I originally planned to make salmon en croute, but then saw four vibrant plump trout fillets, prompting me to change tact. After some online investigation I eventually opted for a Delia recipe, making four individual pastry wrapped fish fillets rather than one half side of fish centre piece. The end result, served simply with rice and a rocket and watercress sauce tasted great and was marred only slightly by my husband's observation that the en croute parcels were reminiscent of a certain burger joint's hot apple pies.