Gourmet-Style Trout

Drizzle the trout with 4 tbsp. Teriyaki marinade and season them inside with 2 tbsp. Sukiyaki stir-fry sauce. Brush 4 pieces of aluminium foil with herb butter. Cut the carrots, celeriac, leeks and courgettes into fine strips and place them on the foil, put dots of herb butter on the vegetables, place the trout on top, close the foil and cook in a pre-heated oven (180 degres) for approx. 20-30 minutes (depending on the size of the trout). Serve with a sauce made of melted butter, chopped parsley, 2 tsp. lemon juice and 3 tbsp. Teriyaki marinade.