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.