Instructions: Bouquet garni including 1 clove and 4 peppercorns

Buy the trout cleaned and scaled, heads left on.

Preheat oven to 450 F. Season the insides of the fish with salt and pepper, and put a sprig of dill or fennel in each one. Cut four circles of aluminum foil and fold them in half and, at the ends of the folds, turn up and pinch the corners to make a sort of boat to hold the trout. Put the fish in their foil. Sprinkle with the minced shallot; pour 3/4 teaspoon of sherry, 1 tablespoon fish stock and 1/2 teaspoon of olive oil over each one and cover them with slices of lemon.

Closet the foil by folding over the edges and pinching them together securely. The shape should be rather like that of an apple turnover. Place the "papillotes" in an oval baking dish, and bake the trout in the preheated oven for 8 minutes.

(This brief cooking time is for a very small trout. Frozen trout are commonly larger- 10 ounces - and cooking time for these, when thawed, may be as long as 16 to 18 minutes. Test for flaking periodically.)

To serve, put the foil papillotes on heated plates. With scissors, carefully cut all around the top side of the foil so that it can be opened easily.

Fish Stock: (Shortcut version)

In a saucepan, heat the olive oil and add the carrot and shallots and cook over medium heat, stirring often, until the vegetables begin to color. Add the white wine and simmer for several minutes to evaporate the alcohol.

Then add all the remaining ingredients; bring to a boil and simmer, par- tially covered, for 20 minutes.

Makes 1 pint

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