Melt half the butter in a small pan and sauté mushrooms and garlic. Add half the herb mixture, lemon juice, salt and pepper. Stuff the trout with this mixture. Butter pieces of foil, and lay one trout on each. Sprinkle with the remaining herbs, then dot with the remaining butter. Season with salt and pepper and wrap up the foil. Bake at 350 degrees F for 30 to 40 minutes. Fish should be firm and should flake easily with a fork. Serves 4.

6 Tbsp. butter
2 fine diced shallots
1/2 cup sliced mushrooms
6 oz. young dandelion leaves (spinach may be substituted)
Parsley
Tarragon
Salt & pepper
2 cleaned trout
2 Tbsp. orange juice
1 tsp. lemon juice
Cornstarch

Melt half the butter in a skillet, add shallots, mushrooms, dandelion leaves and herbs and sauté quickly until most of the moisture has evaporated.

Stuff fish with mixture. Melt remaining butter and pan-fry the trout for 10 minutes on each side or until flaky transfer to a serving platter

Pour fruit juices into skillet, stir in cornstarch and cook until medium-thick. Pour over trout and serve. Serves 2