Cut the zucchini and the peeled carrots into thin slices. Peel the shallots, halve or quarter them. Rub the mushrooms with kitchen paper and cut them in half.
Cut a piece of the roasting foil tube twice the length of the fish into small pieces and tie it together at one end.
Pour in the vegetables, spices, and butter flakes. Rinse and dry the fish and season inside and out with salt and season with pepper.
Thyme in the belly cavity form and place the fish on top of the vegetables. Close the roasting foil at the other end. Place on the cold broiler of the oven. Prick the foil a few times with a fork.
Cook the trout in the heated oven at 200 °C, fan 170, gas mark 3 for about 35 minutes. Serve with boiled potatoes.
Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!
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