(approx. 45 min) Peel the onion and carrots, clean the peppers and spring onions, cut the whole into sticks. Wash the lemon well with hot water, dry it and cut it into slices. Rub off the lemon thyme.
Cut the trout fillets in half lengthwise, skin side in, season with a little bit of lemon juice and sea salt and sprinkle with a little bit of lemon thyme. Then roll up from the head to the tail side and close with a wooden stick. Fry the trout rolls briefly in hot olive oil on one side, transfer to a frying pan with a bed of thyme on lemon slices, cook in the oven at about 120 °C for 15 minutes.
Briefly sauté vegetable sticks in hot olive oil, season with salt and pepper, add a little vegetable soup and cook until tender al dente. Beat yolks with bitter lemon over hot water until creamy, season with salt, pepper and a little bit of lemon juice.
Arrange the vegetables in a deep dish as a bed, place the rolls on top, cover with sauce and sprinkle with lemon thyme.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!