Summary

Ingredients

• 4 tablespoon butter
• 1 tablespoon parsley, chopped
• 1 teaspoon onion (s), diced
• 4 cloves garlic, finely chopped
• 150 g mushrooms, chopped
• 6 small trout (s), prepared ready to cook
• salt and pepper
• 4 egg yolks
• 3 tablespoon brandy
• 5 tablespoon white bread - crumbs, fresh (no breadcrumbs!)
• 5 tablespoon parmesan, freshly grated
• 0.5 teaspoon ½ paprika powder, noble sweet

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Instructions

1. Preheat the oven to 210 °. Spread 1 tablespoon of butter on a large, flat baking dish, sprinkle the base with a mixture of parsley, onions and garlic, top with the chopped mushrooms.
2. Place the previously salted and peppered fish on top. Drizzle with 2 tablespoons of melted butter. Brush a sheet of greaseproof paper with the remaining butter and cover the trout with it.
3. Bake for about 15 minutes. Beat the egg yolks with the brandy until frothy. Uncover the trout, pour over the mixture and sprinkle with breadcrumbs, parmesan and paprika. Gratinate for 2 minutes on high top heat. Serve in the baking pan.