Baked trout with garlic and mushrooms

Ingredients for 6 servings:

• 4 tbsp butter
• 1 tbsp parsley, chopped
• 1 tsp onion(s), diced
• 4 cloves garlic, finely chopped
• 150 g mushrooms, chopped
• 6 small trout(s), prepared ready for cooking
• salt and pepper
• 4 egg yolks
• 3 tbsp brandy
• 5 tbsp white bread crumbs, fresh (no breadcrumbs!)
• 5 tbsp Parmesan, freshly grated
• ½ tsp sweet paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven to 210°C. Grease a large, shallow baking dish with 1 tablespoon of butter, sprinkle the bottom with a mixture of parsley, onion, and garlic, and top with the chopped mushrooms. Place the previously salted and peppered fish on top. Drizzle with 2 tablespoons of melted butter. Brush a sheet of wax paper with the remaining butter and cover the trout with it. Bake for about 15 minutes. Beat the egg yolks with the brandy until frothy. Uncover the trout, baste with the mixture, and sprinkle with breadcrumbs, Parmesan cheese, and paprika. Bake for 2 minutes over high heat. Serve in the baking dish.