INGREDIENTS

INSTRUCTIONS

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.

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