Wise says, “When I first arrived in London I worked at The Connaught. Freddy, the pastry chef at the time, had the pleasure of baking the VIP trout en croûte and overcooked it twice, at which temper tantrums and furore ensued. I thought it was funny and will always hold this dish dear to my heart for the pleasant memories of kitchen in full uproar. It’s great served with a white onion purée.”
You’ll need to begin this recipe 3 days ahead.