Stuffed Trout

Gut the trout, wash, rub inside and out with salt and pepper. Heat butter and sauté onion in it. Stuff the trout with some of the mushrooms and parsley, add to the onion and add the rest of the mushrooms. Pour in lemon juice and white wine, cover and let steam for about 10 minutes. Mix the whipping cream with the cornflour, pour it to the fish stock and boil it briefly. Arrange the trout on a platter, pour the sauce over it and serve, sprinkled with parsley.

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