Serves 4 Preparation time: 15 minutes Cooking time: 20 minutes

 An unusual hot entree dish, particularly useful when the avocados are not ripe enough to be eaten raw.

225g poached trout

25g butter

2 avocado pears

Juice of 1 lemon

Dash of Worcester sauce

Ground black pepper

Sea salt

2 tablespoons fresh breadcrumbs

 Pre-heat the oven to 220C 425 F Gas Mark 7.

1 Remove any skin and bones from fish and flake. Slice onion and fry in butter until opaque

 2 Cut avocados in half lengthwise, discards stones and scoop out flesh. Mix with lemon juice, onion, Worcester sauce, seasoning, and fish. Pile mixture back into avocado skins and press down well.

 3 Place avocados in earthenware dish. Sprinkle with breadcrumbs and dot with butter. Bake in the hot oven for 20 minutes.

 Serving suggestions: Serve each on an individual entree plate with melba toast

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