Little Parcels Of Trout

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
1 fresh mint & chives

Cut the courgettes and carrots into matchstick shapes about 1 1/2 inch
longand 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 andgrind 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 fillingand fold into a double pleat on top. Then "hem"
the raw paper edges at thesides 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 about1 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 potatoessteamed in their skins, plain undressed
watercress, and Hollandaise sauce so that everyone can help themselves.