30 g almonds
100 g mushrooms
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 with lemon juice, filled with that stuffing sewn with white thread, watered with the heated butter and rolled in breadcrumbs. The fish are placed in greased with butter pieces foil, wrap well and bake in the oven or under the grill weak. Serve in fthe oil.