Instructions: * Note: One large trout or several, small fresh or frozen trout.

In buttered heatproof dish, place 1 tablespoon scallions, 1 tablespoon parsley, 1/2 cup mushrooms, bay leaf, thyme, wine, clam juice, salt, and pepper. Bring to boil and simmer for 5 minutes. Add trout. Cover trout with remaining scallions, parsley, and mushrooms. Dot with butter. Bake at 400 degrees for 35 minutes. Serve hot in baking dish with boiled potatoes.

Suggested Wine: A light red wine: Red Bordeaux; domestic claret.

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