Trout with Mushrooms

Discover how delicious a dish can be when you bake trout stuffed with sautéed mushrooms.


  • Onion – 1 pc.
  • Fresh salmon trout fillet – 4 pcs.
  • Smoked bacon – 100 g
  • Lemon – 1 pc.
  • Garlic clove – 4 pcs.
  • Butter – 4 tbsp
  • Wheat flour – 250 g
  • Parsley – 10 g
  • Oil – 2 tbsp
  • Mushrooms – 300 g
  • Black pepper – a pinch
  • Salt – a pinch


Clean and slice the mushrooms, sauté them until golden brown in 2 tbsp of butter. Heat the remaining butter in a pan, sauté the diced bacon and onion in it. Towards the end of frying, add mushrooms and garlic. Fry together for a while, finely chop and add parsley, mix, and remove the pan from heat.

Wash and thoroughly dry the trout fillets. Season with pepper and salt. Stuff each fish with the filling, secure the edges of the fish with toothpicks to prevent the filling from leaking out. Dust the fish with flour and fry in oil on both sides until golden brown.

Transfer the fried fish to a baking dish, place in the oven, and bake for about 15 minutes.

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