Categories: Fish/sea 
      Yield: 4 servings 
  
      3    Trout (8-9 oz ea cleaned wt)    2 1/2 oz Butter 
    1/2 lb Courgettes                        1/2    Lemon 
    1/2 lb Carrots                                  Fresh mint & chives 
    1/4 lb Mangetout peas                  
  
  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. 
   
  Source: Philippa Davenport in "Country Living" (British), June 1987. Typed 
  for you by Karen Mintzias