MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Baked Trout with Fennel
  Categories: Fish, Fruits, Harned 1994, Herb/spice, Main dish
       Yield: 2 servings
  
       1 lg Fresh rainbow trout (2-3 lb)
            -- head left on if desired
     1/2 c  Dry white wine
       1    Lemon; cut in slices
       4    Fennel sprigs (up to 6)
            -- (the feathery fronds)
       2 tb Butter; cut in small pieces
 
 MMMMM----------------MEUNIERE BUTTER WITH FENNEL---------------------
     1/3 c  Unsalted butter
     1/2 sm Lemon; juice of
            Salt and pepper; to taste
       1 tb Chopped fresh fennel leaves
  
   Wash and clean trout thoroughly, scraping skin with a dull knife.  Pat
   dry. Cut off fins with scissors or sharp knife and trim tails.
   
   Place trout in a greased oblong baking dish.  Place half the lemon
   slices, half the fennel sprigs and some butter inside prepared trout.
   Add wine and top with remaining lemon slices, fennel sprigs and
   butter.
   
   Bake at 350 F. until fish flakes when tested with a fork (12 to 15
   minutes, depending upon size of trout.)  Baste periodically.
   
   Meanwhile, make meuniere butter:  In a small, heavy saucepan, melt
   butter. Cook slowly over low heat, shaking pan vigorously, until
   butter is a light brown nut color.  Add lemon juice, salt, pepper and
   chopped fennel and serve at once, poured over baked trout.
   
   From _Nancy Enright’s Canadian Herb Cookbook_ by Nancy Enright.
   Toronto: James Lorimer & Company, 1985.  Pg. 46.  ISBN 0-88862-788-2.
   Typed for you by Cathy Harned.
  
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