Baked Trout with Hollandaise Sauce

• 1 Trout, at least 2 lbs. in weight - cleaned and gutted
• juice 1 lemon

When cleaning and gutting the fish remember to scrape out the black tube which runs along the spine.

Liberally salt and pepper the inside of the fish and rub with the juice of a lemon.

Butter an oven tray and lay the fish on a bed of the leeks, onions and carrots which you have cut into very fine julienne strips. Pour over the white wine, cover with tin foil and bake for about 1