Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Trout (8-9 oz ea cleaned wt)
1/2 lb Courgettes
1/2 lb Carrots
1/4 lb Mangetout peas
2 1/2 oz Butter
1/2 Lemon
Fresh mint chives

Cut the courgettes and carrots into matchstick shapes about 1 1/2
inch long and less than 1/4 inch wide. Steam them, and the mangetout,
but only briefly, not enough to tenderise them fully. Use kitchen
paper to blot surface moisture from the partially cooked vegetables
and set aside ot become cold. Season the softened butter with sea
salt and black pepper. Beat in 1/2 teaspoon lemon juice and 1
tablespoon or so each chopped chives and mint. Use some of the
flavoured butter to grease sheets of greaseproof or bakewell paper.
Clean and fillet the trout, remove any little bones and cut the flesh
of each fish into four long strips. Lay three strips side by side
down the centre of each sheet of buttered greaseproof paper. Dust
with sea salt and grind some pepper over the fish. Add a squeeze of
lemon butter. Lay the mixed vegetables on top, spreading them thinly
and seasoning with salt and pepper between layers. Dot with the rest
of the butter and, finely, add a sprig or two of mint to each parcel.
To close the parcels, first draw two sides of the paper up over the
filling and fold into a double pleat on top. Then "hem" the raw
paper edges at the sides by turning them over twice, and secure with
staples. The parcels should be fairly baggy. Put each parcel on to an
oeuf sur le plat dish or space them out in large gratin dishes or on
baking trays. Chill until about 1 1/2 hours before cooking, then
bring back to room temperature. To cook, bake at 400 F (200 C) gas
mark 6 for about 15 minutes. Let each person unwrap his or her parcel
at table. Hand round bowls of new potatoes steamed in their skins,
plain undressed watercress, and Hollandaise sauce so that everyone
can help themselves.

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