Rinse the trout, dry it, sprinkle with the juice of one lemon, season with salt and season with pepper. Grease an ovenproof dish with butter and put the trout in it.
Melt the butter in a saucepan and sauté the mushrooms and onions.
Chop the parsley. Blanch (scald) the tomatoes, skin them and cut them into eighths. Rinse the carrots, remove the peel and grate them and put them together with the parsley and tomato quarters on the trout form. Spread the onion-mushroom mixture evenly over the top.
Mix the whipped cream with cheese and a little pepper and pour over the trout. Bake in a preheated oven at 200 °C for about 20 minutes.
Serve with salad and baguette.
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