|For fish stuffing|
|Butter||1 Tablespoon, softened|
|Carrot||1 , cut in 1/4 inch dice|
|Onion||1 , cut in 1/4 inch dice|
|Bottled clam juice||1 Cup (16 tbs)|
|Medium dry white wine||1⁄2 Cup (8 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Butter||4 Tablespoon, softened|
|Lemon juice||1 Tablespoon|
Prepare Stuffing and chill.
Stuff trout and sew cavities closed.
Generously butter the bottom of an aluminum foil pan large enough to hold the fish side by side.
Spread the carrot and onion in the pan; sprinkle with thyme.
Place the pan on the grill.
Lay the fish on the vegetable bed; pour in the clam juice and wine.
Cover the pan loosely with buttered aluminum foil.
Carefully remove the fish to a hot platter.
Pour the pan juices with vegetables into a saucepan.
Add the cream.
Blend flour with butter and, over heat, gradually stir into sauce.
Cook, stirring constantly, until thickened.
Add lemon juice; correct seasonings.
Serve this sauce on the side.