Stuffed and steamed salmon trout

Ingredients for 2 servings:

• 1,000 g salmon trout(s)
• 7 mushrooms, brown
• 1 small can of tomatoes, peeled
• 2 cloves garlic
• 2 bay leaves
• cream
• white wine
• Mixed herbs, frozen
• Salt
• fish seasoning

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

First, prepare the filling. Dice 5 mushrooms, deseed and chop the tomatoes, press 1 garlic clove, and mix with the cream and white wine. Add the herbs. Season the trout generously inside and out with fish seasoning and pepper, then fill with the mushroom and tomato mixture. Place the stuffed trout on aluminum foil. Add the two remaining diced mushrooms, 1 coarsely chopped garlic clove, and 2 bay leaves, and wrap in foil. Cook the trout in a preheated oven at 180°C (top/bottom heat) for approximately 60-70 minutes. Tip: The stock makes an excellent light sauce after cooking. Parsley potatoes are a particularly good side dish.