Foil Trout with Root Vegetables

Wash the trout that have been gutted ready to cook and pat dry. Season the inside with salt and pepper. Drizzle the inside of the fish with lemon juice. Rub everything into the fish. Cut the carrots into fine strips. This works best with a July peeler. Cut the spring onion into fine slices. Finely cut the onion into wedges.

Now fill the inside of the fish with carrots, spring onions, ham, garlic clove, onion and parsley. The fish belly should be well filled but not overflow. Add another squirt of lemon juice.

Prepare a large piece of aluminum foil and rub it with a splash of oil. Spread half of the leftover vegetables on top. Put the fish on top. Now cover the fish with the remaining ingredients. Fold the aluminum foil so that it becomes a bag. Make sure that none of the good cooking liquid can escape.

Preheat the oven to 180 degrees. Put the trout in the tube and cook at 180 degrees for about 30-40 minutes. The bigger the fish, the longer it will take. The fish is ready when its eyes turn completely white. If you want to be absolutely sure, you try to pull out the back bone. If this is very easy, the fish is ready. In the case of salmon trout, however, this can be deceptive. The things cannot be pulled out so easily, even if the fish is already done.

Jacket potatoes go best with it. Enjoy your meal!