INGREDIENTS

• 2 frozen trout carcasses
• 400 g of fresh vegetables (broccoli, cauliflower, carrots)
• clarified butter
• lemon
• garlic
• rosemary
• oil
• salt and pepper

PREPARATION:

1. Peel and wash the vegetables.
2. Preheat the oven to 250 degrees C.
3. Rinse and dry the trout, sprinkle with lemon juice and season with salt and pepper.
4. Sprinkle each trout with a pinch of rosemary and rub with 1 tablespoon of olive oil, add 1 unpeeled garlic clove and 1 lemon slice each.
5. Place on a large baking tray covered with baking paper.
6. Place the vegetables on the baking tray next to the fish.
7. In a bowl, melt the butter, 2 tablespoons chopped parsley, 1/2 teaspoon grated garlic and season with salt and pepper.
8. Pour the resulting sauce over the trout and vegetables, leaving about 1/3 of the mixture at the end to serve.
   Put the tray in the oven and bake for about 20 minutes