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Method :
Cut
four pieces of greaseproof paper, each large enough to enclose a fish.
Sprinkle the trout inside and out with seasoning. Butter the piece of
paper, then lay a fish on each sheet.
Melt
the butter in a small saucepan. Add the shallots, chanterelles and dill,
and cook gently for about 8 minutes.
Divide the mushroom mixture between the fish. Carefully pour 15 ml (1
tbsp) wine over one fish, fold up the paper to enclose it. Fold the edges
two or three times, so that the fish is completely enclosed and the juices
cannot escape.
Place
the package in a large rectangular oven dish. Add wine to the remaining
fish, pack them and put them in the dish.
Bake
at 225C (425F) mark 7 for 15 minutes. Serve the parcels in the dish,
opening the paper a little so that the contents are visible.
Serves 4
Cooking in paper parcels is a well
established method of keeping food moist and it is ideal for whole fish
such as trout, perch or mackerel.
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