Trout in the oven

Ingredients for 2 servings:

• 2 trout(s), fresh
• 1 lemon(s)
• ½ tsp basil, dried
• ½ garlic clove(s)
• ½ onion(s)
• 500 g potatoes
• 3 tsp vegetable stock powder
• 70 g butter
• 1 bell pepper(s)
• ½ onion(s)
• ½ garlic clove(s)
• 1 carrot(s)
• ½ leek(s)
• 3 tbsp crème fraîche with herbs
• 2 tbsp balsamic vinegar
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Wash and salt each trout. Stuff each with onion, garlic clove, and basil, season, and add lemon. Peel and quarter the potatoes. Boil 400 ml of water. Chop the carrot. Chop the bell pepper. Quarter the onion. Slice the leek. Add everything to the pot with a little garlic. Add the vegetable stock and butter. Season to taste. Add the crème fraîche and balsamic vinegar. Simmer for 5 minutes. Place the potatoes in a covered roasting pan or earthenware pot and spread them out. Pour the prepared vegetable stock over the potatoes and finally place the seasoned fish on top of the potatoes. Place the roasting pan in the oven at 180°C (top/bottom heat) for 35-40 minutes. Enjoy.