Stuffed trout from the oven

Ingredients for 4 servings:

• 4 trout(s), ready to cook
• 1 lemon(s), the juice
• 1 bunch of soup vegetables
• 50 g butter
• Salt
• pepper
• 40 g horseradish, from the tube
• 1 bunch dill, chopped
• 1 bunch parsley, chopped
• 200 g crème fraîche
• Sugar
• ⅛ liter broth
• ⅛ liter whipped cream
• ⅛ liter white wine

Instructions

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

Quick, easy, delicious!

Preheat oven to 200 degrees Celsius. Wash and dry the trout, drizzle with lemon juice, and lightly salt. Wash and finely dice the vegetables, then sauté with half the butter for about 3 minutes. Add half the horseradish, 2 tablespoons of crème fraîche, dill, and parsley, and season with salt and pepper. Stuff the trout with the mixture and place in an ovenproof dish. Place the remaining butter in small flakes on top of the fish. Pour the broth into the dish and cook in the oven for about 30 minutes. Remove the fish from the dish. Strain the broth through a sieve, add the wine, cream, and remaining crème fraîche, and bring to a boil. Season to taste with salt, pepper, horseradish, sugar, and a little more lemon juice, if desired. Pour over the fish and serve.