Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        dressed trout -- * see note
   2      tablespoons   chopped scallions -- white part only
   2      tablespoons   chopped parsley
   1      cup           sliced mushrooms -- fresh or canned
   1      small         bay leaf
   1      pinch         thyme
     1/2  cup           red wine
     1/8  cup           bottled clam juice
     1/2  teaspoon      salt
     1/4  teaspoon      pepper

Preparation:

* Note: One large trout or several, small fresh or frozen trout. In buttered heatproof dish, place 1 tablespoon scallions, 1 tablespoon parsley, 1/2 cup mushrooms, bay leaf, thyme, wine, clam juice, salt, and pepper. Bring to boil and simmer for 5 minutes. Add trout. Cover trout with remaining scallions, parsley, and mushrooms. Dot with butter. Bake at 400F for 35 minutes. Serve hot in baking dish with boiled potatoes. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin