Brook Trout
1 brook trout per person
Leaves of lettuce or grape leaves to wrap each trout
1 chopped scallion per trout
1 sprig of dill or thyme per trout
1 teaspoon butter per trout
Dash of white wine per trout.
Lay trout on a spread of leaves big enough to wrap the trout. Salt and pepper the fish, add chopped onions, butter and herb of choice. Wrap fish and place seam side down in a flat dish. Brush outside of leaves with olive oil and chill. Place on hot grill for 5 or 6 minutes per side.