Stuffed trout with vegetables

2_07187 STUFFED TROUT with VEGETABLES INGREDIENTS for 4 PEOPLE 4 salmon trout, 2 carrots, one shallot, 100 g green beans, 100 g mushrooms, a pack of cream, 50 ml, 40 g butter, salt, white pepper.

Wash and Peel vegetables.

Cut carrots into sticks, check the beans at the ends and clean the mushrooms with a damp cloth.

You blast the carrots and green beans in half the butter for 10 minutes, add the mushrooms and continue cooking for another 10 minutes and add half of the cream.

Clean the trout, open them in half lengthwise and remove the bones.

Add salt, pepatele and fill with vegetables.

Grease a baking sheet with remaining butter and spread the chopped scallions.

Lean over the trout, pour the rest of the cream mixed at the port and cook in oven at high temperature for 20 minutes, nappando, sometimes with the sauce that is formed.

Serve immediately.