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.