Amount
Ingredient
Preparation



1
large
rainbow trout

fresh (2-3 lb) head left on if desired



1/2
cup
white wine

dry



1
each
lemon

cut in slices



4-6
each
fennel

sprigs (the feathery fronds)



2
tablespoons
butter

cut in small pieces





---

-----------------------meunier butter with fennel-----------------------



1/3
cup
butter, unsalted





1/2
small
lemon

juice of



1
x
salt and black pepper

to taste



1
tablespoon
fennel

chopped fresh leaves

 Wash and clean trout thoroughly, scraping skin with a dull  knife.  Pat dry. Cut off fins with scissors or sharp knife and trim tails.  Place trout in a greased oblong baking dish.  Place half the lemon slices, half the fennel sprigs and some butter inside  prepared  trout. Add wine and top with remaining lemon slices,  fennel sprigs  and butter. 

Bake at 35 F. until fish flakes when tested with a fork (12 to 15 minutes, depending upon size of trout.)  Baste periodically.  
Meanwhile, make meuniere butter:  In a small, heavy   saucepan, melt butter. Cook slowly over low heat, shaking pan  vigorously, until butter is a light brown nut color.  Add lemon  juice, salt, pepper  and chopped fennel and serve at once, poured over baked trout.