Trout sprinkle with salt, pepper and freshly squeezed lemon juice. Put fish in the fridge to rest for 2 hours to absorb the spices. prepare sauce, in a deep pot pour 200 ml sunflower oil get hot and then put the chopped onion, fry until golden, then pour tomato juice. We leave it to simmer for about 15 minutes at the end sprinkle with salt and pepper. In a greased tray with 50 ml sunflower oil arrange sliced ​​pickles lengthwise and place them on trout and 50 g butter. Put the pan in the oven pre-heated to 200 C. Bake until fish is golden color, optional fish may turn to bake the other side, then pour trout with a sauce and bake another 20 minutes. the topping: In a pan pour the oil and the butter and having become hot fat put the chopped onion, stew until golden and put the mushrooms which are coarsely chopped. Allow me to stew them and put the vegetable broth, salt and pepper. Serve the trout with sauce and garnish mushrooms, and who loves and one chili pepper.