Trout cleaned and washed. Salt well put and pepper. Leave for 20-30 minutes trout in the juice of one lemon. With garlic spreads nice inside the abdomen. Put two or three flakes butter in the abdomen

Fish cleared of fins and entrails. Her skin is cut in several places to take better spices. Salted, sprinkle with pepper and pour the juice of one lemon. Allow to at least half an hour. Before baking

Vine leaves are blanched for a few minutes in lightly salted water. Clean fish. In the butter sauté the chopped onion, garlic, mushrooms, walnuts, thyme and spices. Fill the fish with finished

Trout cleaned and washed. The inner part is sprayed with lemon juice, sprinkle with all spices, smeared with chutney and filled with chopped onion, garlic, cucumbers and mushrooms. Insert the butter

Aluminium foil is cut into pieces, so that can be wrapped well and each pasatarva fthe oil smeared with sunflower oil. The fish is cleaned, rubbed with lemon and salt and sprinkle with garlic powder

Free from guts fish sprinkle with salt and pepper on all sides. Chop into crescents, two cloves, and lemon slices. These products are mixed with the remainder, and the prepared filling is divided into

Trout wash, add salt, sprinkle with pepper and sprinkled with lemon juice. Peel the carrot and cut into small pieces. Mix with chopped parsley and put inside the fish. Trout are placed in a paper bag

Olives, onion, pepper peppers, scalded and peeled almonds and mushrooms finely, add salt to, sprinkle pepper and mix with a few drops of vinegar and sunflower oil. Salt the cleaned trout, sprinkle