Description
Juicy, hearty stuffed fish... Recipe taken from the magazine "Cooking with the chef".
Ingredients
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Trout
1 piece
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Mushrooms
200 g
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Potatoes
2 piece
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Onion
1 piece
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Sour cream
4 Tbsp
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Pepper
1 piece
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Cheese
50 g
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Lemon juice
2 Tbsp
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Salt
-
Spices
Cooking
Wash the trout, remove the backbone and entrails, cutting the carcass from the back.
Trout fillet laid on the abdomen, to reveal the keel, add salt, season with spices, sprinkle with lemon juice
Potatoes boiled in their jackets and cut into slices. Onion cut into half rings, fry in vegetable oil until transparent. Add to the onions sliced mushrooms, sauté for 3-4 minutes. Add to onion-mushroom sweep potatoes and sour cream. Mix well.
Trout to pass on to the pan. Put the stuffing.
Bulgarian pepper cut into thin strips and spread on the sides in the form of paddles. Grate cheese on a small grater and sprinkle the toppings.
Bake in preheated to 180 degrees oven for 20-25 minutes. Bon appetit!!!
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