Little Parcels of Trout

Directions

Cut the courgettes and carrots into matchstick shapes about 1½ inch long and less than ¼ 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 ½ 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 1½ hours before cooking, then bring back to room temperature.

To cook, bake at 400℉ (200℃) 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.