Summary

Ingredients

• 4 trout (s) (rainbow trout)
• 250 g butter, reduced fat
• 1 leek stick (s)
• 4 carrot (s)
• salt and pepper
• some lemon (s) slices
• sugar
• 1 bunch parsley

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Instructions

1. You take a baking sheet and cover it with aluminum foil. Clean four trout and gut them ready to cook. Then rub this with salt and pepper, cover with parsley and lemon wedges and place on the aluminum foil.
2. Cut the leek lengthways bite-sized (can stay up to 5 cm long) and place on the baking sheet with the fish. First clean or peel the carrots, then peel them into long thin strips and add them to the fish and leek.
3. Salt and sweeten everything together again well (with a little sugar) and, if necessary, pepper to taste. Now the butter comes generously spoonful on the fish with the vegetables.
4. Now cover well with the aluminum foil. I put the aluminum foil over the sheet without cutting it off, put in all the ingredients and then put the aluminum foil over it like a tube.
5. The whole thing now disappears in the oven for about 25 minutes at 200 ° C. In between take a look and possibly shovel burnt vegetables in the middle.
6. This goes well with potatoes, which you can then enjoy with the rest of the butter marinade or simply bread for dipping for the delicious butter sauce that has now been created.