Wash the salmon trout thoroughly under cold water and dry with kitchen paper. Make 4 deep, sloping incisions on both sides of the brown trout. Cut the lemon into slices. Quarter 2 slices. Peel the garlic cloves and cut in half lengthways. Season the salmon trout with coarse sea salt from the mill and colorful pepper from the mill inside and out. Fill each incision with a dill stalk, thyme stalk, lemon wedge and half a clove of garlic. Place the remaining ingredients (lemon slices, dill stalks and thyme stalks) in the salmon trout. Cover a baking dish with aluminum foil and brush with sunflower oil (1 tbsp). Place the salmon trout diagonally on top and drizzle with sunflower oil (1 tbsp). Preheat the oven to 175 ° C. Put the salmon trout in, cook / bake for approx. 35 minutes, remove and divide into portions.

Clean / brush the mushrooms, remove the stems and cut into quarters. Clean and wash the peppers and cut into diamonds. Peel the onion, cut in half, cut into wedges and assemble into pieces. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the garlic cloves and ginger. Heat sunflower oil 1 tbsp) in a wok, sauté / stir-fry the onion pieces with the garlic clove cubes, ginger cubes and chilli pepper cubes. Add the mushroom quarters and pepper diamonds and stir-fry / stir-fry. Season with sweet soy sauce (1 tbsp), cream (1 tbsp), mild curry powder (1 teaspoon), instant chicken broth (1 teaspoon), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Let everything simmer for a few more minutes, stirring every now and then.

Serve the salmon trout from the oven with wok vegetables, each garnished with a stalk of thyme and parsley.