Trout with Vegetables in Foil

Ingredients

• 350 g carrots washed and sliced into fine julienne strips
• 350 g celery stalks washed and sliced into fine julienne strips
• 350 g leeks washed and sliced into fine julienne strips
• 1 tsp freshly grated ginger
• 1 tsp thyme leaves
• 4 pre-cooked trout fillets
• Salt
• ground pepper
• 1 bunch parsley
• 1 tbsp butter
• 1 tbsp Lemon Juice
• 8 tbsp vegetable broth
• aluminum foil

Instructions

1. 1.

   Mix the vegetable strips with ginger and thyme. Wash the trout, pat dry and season with salt and pepper. Wash the parsley, shake dry and stuff the trout with it.

2. 2.

   Melt the butter with the lemon juice in a small saucepan.

3. 3.

   Spread the lemon butter on four large pieces of aluminum foil, arrange the vegetables on the foil and place each trout on top. Fold the foil together and lay on a baking tray. Bake in a preheated oven at 220°C for about 25-30 minutes depending on the size of the trout.

4. 4.

   Serve by placing the trout on a plate and slightly opening the foil.