Trout Savoyard style

ingredients

1 kg trout to taste salt a little ground black pepper a little plain flour 300 g butter 1 tbsp oil 600 g fresh mushrooms a little chopped parsley a little breadcrumbs 1 pk onion 100 g butter for the onion

procedure

1.

Wash the gutted trout, pat dry, season with salt and pepper inside and out, roll in flour and fry in 200 g butter over a medium heat. In 100 g butter and oil, sauté sliced mushrooms, add salt and pepper, chopped parsley and simmer until tender.

2.

Spread the sautéed mushrooms on the bottom of the baking dish, place the roasted trout on them, pour the butter over them, sprinkle them with a thin layer of fine breadcrumbs and drizzle them with butter again. Place in the oven and bake until the breadcrumbs are slightly browned.

3.

Slice the onion into thin strips, fry in butter until golden and set aside. After about 2 min, rub it through a sieve and pour it into the warmed saucepan.

4.

Serve with potatoes and onion sauce.