- 1 kilo trout, 1 medium onion
- 1 medium carrot
- 4 sprigs of parsley, 1 bay leaf 2 springs thyme
- 1 knob butter, 2 tomatoes salt and pepper
Place the chopped onion, chopped carrot, parsley, thyme and bay leaves in a saucepan, add 2-3 cups of water and simmer for half an hour with the lid of the saucepan on. Strain.
Remove the gills of two or three trout and gut them. Sprinkle with salt and pepper to taste and place in an oven pan greased with butter.
Pour the boiled vegetable juice and the grated tomatoes (Cut in half and grate with the cut side towards the grater. Discard the skins) over the trout.
Bake in a medium oven for about one hour, basting with the juice occasionally.