Creamy Trout With Smashed Baked Potato

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donna hay


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4 large sebago (floury) potatoes, pierced

2 tablespoons olive oil

6 pickling onions, halved

1 cup (250ml) dry white wine

1 cup (250ml) single (pouring) cream

4 x 120g trout fillets, pin-boned and skin removed

chopped lemon wedges, to serve

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