Onion Peel and chop onion. Mushrooms are cleaned, washed, cut into pieces and pour the lemon juice. In a pan with greased bottom spread the onions and mushrooms. They shall bear the trout and pour the white wine and fish broth. Taste slightly and stew in the oven for 30 minutes. Then the fish are removed from the pan and keep warm. The rest in the tray is moved in a suitable vessel, add 500 ml water and bring to boil. For the sauce 50 g of the butter, together with the flour were heated, while stirring continuously to produce a foam, and then mixed with the broth and allowed to boil for 10 minutes. Add the cream and let it cook another 5 minutes. The remaining 50 g butter, along with smoked salmon crash in a blender and add to the sauce as flavor with salt and saffron. Trout skins, pour the sauce and arrange with washers lemon, parsley and cut into strips of smoked salmon.