In a small saucepan boil water with chopped onion, garlic and carrot. To the thus obtained vegetable broth add coriander, vinegar, soy sauce, wine, tomato paste and sugar. Cover and leave to boil over low heat for a few minutes. Then add the mushrooms, cut into slices, seasoning with salt, pepper and bay leaf and let the dish simmer until mushrooms are also cooked and liquid is reduced to half. In a pan put lightly salted fillets of trout, pour the lemon juice and pour on top mushroom ragout. Bake in the oven at 180C degrees to the readiness of the fish. Optional garnish the dish with parsley or fresh coriander.