Perhaps your new favorite bean dish:
Stuff the brook trout with half of the washed and plucked mint leaves and a tiny bit of salt, and place on a generous amount of foil. Drizzle the trout with the oil and with the juice of one lemon, close the foil tightly. Cook the trout in a heated oven (about 200 °C) on the middle rack for about half an hour, depending on its size.
In the meantime, boil the vegetable soup to half, season with the pepper and fennel crushed in the mortar and mix in the remaining mint leaves. Let it boil once, finely mash it. If the sauce is too thin, it can be boiled down further.
Garnish: Pea puree, or chickpeas, or yellow mung beans, or sugar snap peas.
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