Trouts in foil

Preparation:

Preparation: Clean the trout by also removing the central bone, wash, dry and lightly salt them. Peel and wash the vegetables: cut the carrots and leeks into julienne strips, the mushrooms into strips. Melt the butter in a saucepan, add the carrots and leeks, simmer for 5 minutes, then add the mushrooms, the chopped herbs, salt and pepper. Cook without the vegetables browning, stirring occasionally; eventually all the moisture must be evaporated. Grease 6 sheets of baking paper (or aluminum foil) with oil and place a trout on each one. Divide some of the prepared vegetables into the fish. Arrange the rest of the vegetables on the trout and complete each parcel with a spoonful of wine, one of cream and a few slices of lemon. Carefully close the parcels, place them in a large baking tray and bake for 15-20 minutes at 200 degrees. Whether you decide to present the trout still in the packets or transfer them to a serving plate, wait a few minutes before opening the packets after they have been removed from the oven.