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

Wipe the fish inside and out with paper towels, then rub with salt inside and out, and leave for 20 minutes. Pat dry with paper towels

Set a steamer rack or inverted ramekin in a large wok, and pour in enough water to come about 5 cm up the side of the wok. Bring to a boil.

Brush a heatproof dinner plate with a little of the groundnut oil and place the fish on the plate with the tails pointing in opposite directions. Place the plate on the rack, cover tightly, and simmer over a medium heat for 10 -12 minutes, or until tender, and the flesh is opaque near the bone.

Carefully transfer the plate to a heatproof surface. Sprinkle with the soy sauce, and keep warm.

Pour the water out of the wok and return to the heat. Add the remaining groundnut and sesame oils, and, when hot, add the garlic and scallions, and stir-fry for 2 minutes, or until golden. Pour over the fish, garnish with chive leaves and lemon slices, and serve with rice and an Oriental salad.