Rinse the trout and rub dry. Season the inside lightly with salt, season with pepper and rub with juice of one lemon.
Rinse vegetables, remove peel and cut into narrow strips. Season vegetables to taste.
Evenly distribute the vegetable julienne in the large insert, place the trout in floating position and cook until done.
Steaming liquid: 250 ml water + 250 ml white wine or 500 ml water
Cooking time: 30-35 min
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