Prepare the roasting tube (it should be 10 cm longer than the trout on the left and right) - cut some vegetables of your choice into bite-sized pieces - season with herb salt, garlic salt and garden herbs - place the vegetable pieces in the roasting tube
Wash the trout and pat dry - season the abdomen vigorously with herbal salt and garlic salt - wash the organic lemon with hot water, cut into slices and place several slices in the trout's abdomen - add a small piece of nut butter - the trout also strongly on the outside with herbal salt and garlic salt season - put a piece of nut butter on top and then place the trout on the vegetables in the roasting tube
Close the roasting tube well on both sides - pierce the top twice with a needle so that the excess pressure can escape and the roasting tube does not burst - now place the roasting tube in a baking dish or something similar and slide it into the oven preheated to 180 degrees for 25 minutes - Take out after the cooking time, cut open the roasting tube and serve the trout with the vegetables
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