You will need
- For four servings:
- – rainbow trout – 4 pieces;
- – cream – 300 ml;
- – butter – 100 g;
- – fresh mushrooms – 250 g;
- – lemon juice – 2 tbsp;
- salt, black ground pepper, crushed parsley.
Rub the fish with pepper and salt on the outside and inside.
In a frying pan, melt the butter, fry the cut champignons – five minutes will be enough. Add lemon juice, salt, pepper to taste.
In another pan, melt the butter, on it fry the fish until golden crust (about four minutes on each side). Place the trout into a refractory shape in one layer.
Pour the cream into the pan to the mushrooms, bring to the boil, pour the resulting sauce fish.
Put in the oven, bake for 20 minutes at 180 degrees. Ready rainbow trout sprinkle with fresh parsley.