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. Preheat the oven to 200°C (392°F).
2. Wash the trout inside and outside with cold water and pat dry. Sprinkle with lemon juice and season with salt.
3. Peel and mash the garlic clove. Mix with the dill, parsley, cream cheese, and milk.
4. Spread the mixture into the abdominal cavity of each fish and wrap each with the bacon.
5. Place the fish side by side in a greased, ovenproof dish. Cook on the middle rack for 25 minutes.
6. While the fish cooks, peel and dice the shallots.
7. Heat the butter in a pot over medium heat. Add the shallots and fry for 2-3 minutes until translucent.
8. Add the vegetable stock and dried rosemary. Simmer over medium-low heat for 5 minutes.
9. After 15 minutes of cooking the fish, pour the sauce over the trout and continue cooking for the remaining 10 minutes.
10. Serve with fresh baguette, potatoes, or a fresh green salad.