Baked Trout With Dill And Lemon Recipe

• 4 sm fresh or possibly frzn trout, 1/2 lb. each or possibly less salt and pepper
• 4 x generous sprigs of fresh dill or possibly fresh fennel
• 1 x shallot, peeled and chopped dry sherry fish stock (recipe follows) extra virgin olive oil
• 1 x lemon, peeled so which all the white inner skin is cut away, and thinly sliced
• 1 tsp extra virgin olive oil
• 1 sm carrot, scraped and finely diced
• 2 x shallots, peeled and chopped
• 1/4 c. dry white wine
• 2 x 8-oz bottles of clam juice
• 1 c. water
• 2 x fresh mushrooms, stems trimmed, rinsed and sliced, or possibly 1 small dry shiitake mushroom, soaked and cut in strips

1. Bouquet garni including 1 clove and 4 peppercorns
2. Buy the trout cleaned and scaled, heads left on.
3. Preheat oven to 450 F. Season the insides of the fish with salt and pepper, and put a sprig of dill or possibly fennel in each one.
4. Cut four circles of aluminum foil and fold them in half and, at the ends of the folds, turn up and healthy pinch the corners to make a sort of boat to hold the trout.
5. Put the fish in their foil.
6. Sprinkle with the chopped shallot; pour 3/4 tsp.
7. of sherry, 1 Tbsp.
8. fish stock and 1/2 tsp.
9. of extra virgin olive oil over each one and cover them with slices of lemon.
10. Closet the foil by folding over the edges and pinching them together securely.
11. The shape should be rather like which of an apple turnover.
12. Place the "papillotes" in an oval baking dish, and bake the trout in the preheated oven for 8 min.
13. (This brief cooking time is for a very small trout.
14. Frzn trout are commonly larger- 10 ounces - and cooking time for these, when thawed, may be as long as 16 to 18 min.
15. Test for flaking periodically.)
16. To serve, put the foil papillotes on heated plates.
17. With scissors, carefully cut all around the top side of the foil so which it can be opened easily.
18. Fish Stock: (Shortcut version)
19. In a saucepan, heat the extra virgin olive oil and add in the carrot and shallots and cook over medium heat, stirring often, till the vegetables begin to color.
20. Add in the white wine and simmer for several min to evaporate the alcohol.
21. Then add in all the remaining ingredients; bring to a boil and simmer, par- tially covered, for 20 min.
22. Makes 1 pint

trout, generous sprigs, shallot, lemon, olive oil, carrot, shallots, white wine, clam juice, water, fresh mushrooms

Taken from cookeatshare.com/recipes/baked-trout-with-dill-and-lemon-75955 (may not work)