Truites aux Herbes en Chemise

The clear, sparkling rivers of France’s mountains produce some of the best trout in the world. In the Ardèche region these fast-swimming fish, that dart into the cool shadows of a river as soon as you spot them, are still known as the perdrix des eaux douces – the fresh-water partridge – on account of their fine flavor. I created this recipe to give trout the refreshing flavor of mint; the fish is wrapped in lettuce leaves and parcelled in foil. We enjoy cooking it outside over a fir