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
Fresh mint & chives

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.