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Trout filled with champignons
Trout filled with champignons


Ingredients:
4 trouts, 125 g champignons, 4 spoons of wine vinegar, 4 hot peppers, 1 orange, thyme, parsley, salt, pepper

Preparation:
Clean the trouts and cut it in two locations from both sides. Cut the champignons into thin slices and mix with parsley and thyme leaves. Add the shredded hot peppers, shredded orange peel and juice and vinegar. Add salt and pepper to taste to the champignons. Use part of the mix to fill the inside of the fish, and save the remaining part to cover the fish. Prior to baking leave the fish in the fridge for a couple of hours and then bake them in the oven for about 30 minutes at a medium temperature