Foiled trout

Ingredients for Foiled trout

Instructions for Foiled trout

To prepare the Foiled trout recipe, please follow these instructions:

The ears are placed on each piece of stanniol coated with a small piece of baking paper downside down and seasoned with salt and fish spices.
Tomatoes, beans, parsley and mushrooms are mixed and spread evenly over the trout fillets.
Spice a little more with salt and fish spices and squeeze the juice from the lemon over each trout.
4 teaspoon butterflies are placed on top of each trout fillet.
A beam of liquid acacia honey is passed over each trout fillet, after which the stanol sol closes close to the trout fillets.
Stanniol packs are placed in a refractory dish and steamed in a preheated oven at 200 degrees for 50-60 minutes.

The skin is easily removed from the fish after it is cooked by placing a thin pail knife under each fillet (if the baking paper does not catch the skin).

tips:
Served with small potatoes and mushroom sauce.