Categories: Fish/sea 
      Yield: 2 servings 
  
      1    Whole  Trout                             Parsley, thyme) 
           Chopped herbs (marjoram,                 Butter 
  
      1/2  botle White wine 
   
  Method: 1. Clean the trout. The incision in the belly should be as small as 
  possible consistent with the requirement to remove the entrails and clean. 
  2. Inside the cleaned trout place the chopped herbs and a tablespoon of 
  butter. 3. Place the fish in an oven dish and add salt and pepper to taste. 
  4. Pour two cups of wine over the fish. 5. Cook in hot oven about 25 
  minutes. 6. Add a little more melted butter, stir in and cook for another 5 
  minutes. 
   
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, 
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: 
  Jim Bodle 2/93