4 (10") trout
juice of 1/2 lemon
salt
pepper
1/2 tsp. thyme
2 carrots
2 small onions
3 ribs celery
4 Tbsp. butter

Clean trout, leaving on heads and tails. Sprinkle inside and out with lemon juice, salt, pepper and thyme.

Put vegetables through food processor. Mix well. Strain. Saute vegetables in butter until soft.

Stuff each fish with veggie mixture. Wrap loosely in foil. Place on cookie sheet. Bake 450 15 to 20 minutes.