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

------------------------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.