Serves four:

4 trouts

juice of half a lemon

salt

white pepper

fresh tarragon

dill

rosemary

chives

parsley

1 tbsp pumpkin seed oil

1 tbsp butter

Clean, wash and dry trout, and season them inside and outside, sprinkle with lemon juice, and fill with chopped herbs sprinkled with pumpkin seed oil. Wrap all four trout together in aluminium foil, and roast at 200ºC [390ºF] for 15-20 minutes. Serve with roast or boiled potatoes.