Summary

Ingredients

• 4 piece (s) fish (ready-to-cook trout à 250 g)
• 1 lemon (s), add the juice
• 1 teaspoon salt
• 1 clove garlic
• 4 teaspoons dill, fresher, finely chopped
• 4 teaspoons parsley, chopped
• 60 g double cream cheese
• 2 Table spoons milk
• 100 g bacon, smoked, mixed, thinly sliced
• 2 shallot (s)
• 1 tablespoon butter
• 125 ml vegetable stock
• some dried rosemary

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Instructions

1. Heat the oven to 200 ° C. Wash the trout inside and outside with cold water, pat dry, dry, sprinkle with lemon and season with salt. Peel and mash the clove of garlic and mix with the dill, parsley, cream cheese and milk. Spread this mixture into the abdominal cavity of the fish and then wrap it with the bacon. Place the fish side by side in a greased, fire-proof dish and cook on the middle rack of the oven for 25 minutes.
2. Peel and dice the shallots and fry them in the butter until translucent. Add the vegetable stock and rosemary and let it simmer gently in an open pot for about 5 minutes. Pour this brew over the trout 10 minutes before the end of the cooking time. Fresh baguette or potatoes and a fresh green salad go well with it.