Trout with Vegetables

For the trout with vegetables, wash the trout, dry it and sprinkle with lemon. Peel and finely chop the onion. Cut the carrots, leek and celery into very small pieces.

Season the trout inside and out with salt and pepper , put a little bit of the vegetable stuffing in the belly together with the fresh herbs. Put butter flakes on and inside the trout.

Place the fish in a roasting pan. Spread the remaining vegetables all around. Place in a hot oven, not completely covered, and bake for about 10-15 min at about 220° C.

Take out the trout. Carefully peel off the skin from head to tail, chop and fry in butter with a tiny bit of chopped parsley until crispy.

Now cover the trout with vegetables with this sauce and serve with potatoes and salad.

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