6 rainbow trout fillets, skinless
6 lg. mushrooms, sliced thin
2 tbsp. fresh chives, chopped
1 (4 1/2 oz.) can tiny cocktail shrimp
1 c. lemon flavored yogurt
2 tsp. cornstarch
1 1/2 tbsp. powdered sugar
1/2 c. grated Parmesan cheese
1/3 c. finely crushed cracker crumbs
1 tbsp. fines herbes
1/2 stick (2 oz.) butter, melted
Brown rice pilaf or wild rice

Cut each fillet of trout into three pieces (morsels) and arrange in the bottom of a buttered baking dish. Top with sliced mushrooms and chives. Rinse the shrimp in cold water, drain and pat dry with paper towels. Sprinkle the shrimp evenly over the trout morsels. Mix together the yogurt, cornstarch and powdered sugar and pour over the other ingredients. Mix cheese and crumbs together and sprinkle over the top. Stir the fines herbes into melted butter and drizzle this mixture over all. Bake in a preheated 325 degree oven for 15 to 20 minutes. Serve spooned over a brown rice pilaf or wild rice. Serves 6.