whole rainbow trout or trout fillets

6 ox goat cheese soft

1 whole leek, white part only, diced

1 tablespoonoil

1 tablespoon fresh rosemary chopped

2 peaches

1 shallot finely diced

juice of 2 limes

1 tablespoon sweet chile

Method: if using fillets use a sharp knife to cut a pocket in the fillet
1. Warm oil in a sauce pan and add leek and rosemary – sweat until leek is soft

2. In a bowl, break up goat cheese with a fork to crumbles

3. Add leek and rosemary and mix in

4. If whole fish fill the cavity with cheese mixture and fold over, or fill the pocket with cheese mix for the fillet

5. Place on a greased baking dish and bake until fish is cooked. It should be flaky and moist

Peel peaches and remove pits. Dice to fine pieces, add shallots, add lime juice and sweet chile. Let rest at room temperature while fish is cooking

Spoon salsa over cooked trout and serve with fresh asparagus and a glass of Domaine de la Chaise.