1 native lake trout, medium size

butter, salt, garlic, thyme, pepper

100 g melted butter

50 g parsnips    

50 g yellow carrots

50 g leeks

50 g celeriac

3 tbsp cream



Season the trout with salt, rub with garlic and thyme. Quickly cook on both sides in the melted butter. Fry the sliced vegetables in the remaining butter and season. Put the vegetables on a piece of buttered baking paper and then put fish on top of it and wrap with the paper. Bake in an oven for 10 minutes.

Serve with cooked potatoes and add Mohant cheese.

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