Servings: 2

---

foil for baking
1 small onion, finely chopped
1 celery stalk, cut in thin strips
1/4 tsp. dried thyme
1 bay leaf
2 whole dressed Trout (12 oz. each)
1 tbsp. butter
1 small carrot, cut into thin strips
1 tbsp. finely shopped fresh parsley
(or 2 tsp. dried parsley)
1/4 tsp. each, salt and pepper
1/2 cup dry white wine

Sauce:
2 tsp. soft butter
1/3 cup light cream or milk
2 tsp. flour

 

Prepare a foil pouch for trout using 3 large sheets of foil on a baking sheet. Join 2 sheets together by forming a seam lengthwise. Fold seams over tightly to present any leakage. Lay the third sheet of foil over the seam. Dot foil with 1 tbsp. butter. Layer with vegetables, seasonings, then trout. Before adding wine, carefully bring edges of foil toward the center, forming a pouch. Add the wine and seal pouch tightly by folding over edges. Place in a baking dish and bake 30 minutes in a 400°F oven. Remove trout from over, let cool slightly. Carefully lift trout onto a large serving platter. Reserve the cooking liquid and vegetables. Keep trout warm. In small saucepan, over medium heat, mix flour and butter together to form a paste. Add reserved cooking liquid and vegetables, then cream. Stir constantly until sauce comes to a boil and is thickened. Pour sauce over trout and serve.