Speck trout

Ingredients for 4 servings:

• 4 pieces of fish (ready-to-cook trout, 250 g each)
• 1 lemon(s), the juice
• 1 tsp salt
• 1 clove(s) garlic
• 4 tsp dill, fresh, finely chopped
• 4 tsp parsley, chopped
• 60 g double cream cheese
• 2 tbsp milk
• 100 g smoked bacon, streaky, in thin slices
• 2 shallots
• 1 tbsp butter
• 125 ml vegetable stock
• some rosemary, dried

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 200°C. Wash the trout inside and out in cold water, pat dry, pat dry, sprinkle with lemon juice, and season with salt. Peel and crush the garlic clove and mix with the dill, parsley, cream cheese, and milk. Spread this mixture into the belly cavities of the fish and then wrap in bacon. Place the fish side by side in a greased, ovenproof dish and cook on the middle rack of the oven for 25 minutes. Peel and dice the shallots, and fry in the butter until translucent. Add the vegetable stock and rosemary and simmer gently in an uncovered pan for about 5 minutes. Pour this stock over the trout 10 minutes before the end of the cooking time. Serve with fresh baguette or potatoes and a fresh green salad.