Trout from the oven with endive stew

Preheat the oven to 200 ° C.

Peel the carrots with the peeler. Remove the leaves largely, but leave 2 cm. Halve possibly the thicker ones in length.

Smash the unpeeled garlic cloves with the cutting edge of a knife.

Put the carrots in the oven dish with the garlic and drizzle with the oil. Bake in the middle of the oven in approx. 30 min. Until done.

Meanwhile, peel the potatoes, cut into equal pieces and boil in water with salt in 20 min. Until done.

Meanwhile, grate the yellow skin of the lemon and cut the fruit into 4 thick slices (the buttocks are not used).

Rinse the trout clean and pat dry with kitchen paper. Dab the abdominal cavities dry. Divide the lemon and tarragon slices over the cavities.

Take the roots out of the oven after 10 minutes and scoop. Put the trout, sprinkle with the oil, season with salt and pepper and put in the oven.

Add the endive to the boiling potatoes for the last minute. Drain and drain well.

Add the butter and the lemon zest to the potatoes and puree with the puree mash. Season with pepper and salt.

Take out the trout and roots from the oven. Fill the fish and remove the skin. Tear the filet into pieces and spread over the stew.

Garnish with the slices of lemon. Serve with the roots.