Instructions: Saute onion and green pepper with thyme, sage and dill in butter in saucepan until onion is tender. Mix in crab meat, Bechamel sauce and mustard. Remove from heat and cool. Open up trout; sprinkle with salt, pepper and lemon juice. Place 2 ounces of filling in center of each trout; fold over. Place in lightly greased oblong baking pan. Add clam juice, Sauterne, bay leaves, carrot, celery and leeks. Cover with heavy foil. Bake at 425 degrees for 22 to 25 minutes or until fish flakes easily, basting occasionally with pan juices. Remove to serving platter. Cut cucumbers and small potatoes into 1-inch barrel shapes. Garnish fish with cucumbers poached with dill and potatoes poached in salted water. Surround with lemon slices and sliced truffles.

Yield: 4 servings.

Approx

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