Brook Trout in Parchment with Young Garden Vegetables

Rinse the brook trout ready for cooking and dry. Remove the peel from the asparagus spears and cut off the woody parts. Cut celery (without green) into small cubes, yellow beets into slices and fennel bulb (without green) lengthwise into slices. Blanch (scald) all vegetables briefly in salted water and rinse in iced water, drain.

Peel lemon with a zester, cut peel into tender strips and blanch briefly in salted water. Squeeze the lemon. Rub the fish with pepper, salt, coriander, juniper and lemon zest and juice. (To do this, crush all the spices and a little salt with the lemon peel, preferably in a mortar).

Then glue baking or parchment paper together with egg white to make a work surface of about 60 x 60 cm (or four smaller ones). Place on a baking tray and moisten with water. Lay out vegetables on the parchment. Fill the belly of the fish with fennel and celery greens and place the fish on top of the vegetables. Drizzle Noilly Prat and juice of one lemon over the top and top with butter flakes. Close parchment tightly, brushing the fold well with egg white for this purpose. Cook in a heated oven for about 30 minutes. Take out, bring to the table in the wrapping and open only at the table.

Cooking time: about 30 min. Oven temperature: 220 °C

Garnish recommendation: oven baked potatoes stuffed with fontina or freshly grated

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