-----------------------
Trout or other fish
olive oil (substituted for butter in original recipe)
lemon juice

Put each fish on a sheet of foil, add oil and lemon juice. Seal tightly.
Place sealed packages in dishwasher, skip the detergent, and run through
the entire cycle. Open foil and serve.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Water
1 c Dry white wine
2 tb Finely snipped chives
2 tb Minced fresh bssil leaves
1 tb Chopped fresh dill
1 tb Chopped fresgh rosemary
1 tb Chopped fresh tarragon
1 t Salt
Freshly ground pepper
To taste
1 Strip lemon zest, 2 inches
By 1/2 inch
2 Fresh brook trout (about
12 inches each), cleaned,
Heads and tails left on
3 tb Unsalted butter, melted
Lemon wedges for garnish

This cooking liquid can be frozen for another use as a
court bouillon or as a stock for poaching other fish
or boiling lobster.
In a large pot or dutch oven, bring the water, wine,
herbs, spices, and lemon zest to a boil. Lower the
heat and simmer 10 minutes.
Gently lower the trout into the liquid. Simmer,
partially uncovered, until firm to the touch, about 10
minutes (or 10 minutes per inch of thickness of the
fish).
Using 2 spatulas, lift each trout out and place it
on a dinner plate.
Blend the butter with 2 tsps. of the cooking liquid
(with as much of the herbs as you can retrieve), and
spoon over the fish. Serve immediately with lemon
wedges alongside.