How to make
Clean the fish, remove the head and tail, season with salt and black pepper inside and out.
Finely chop the shallots and the mushrooms. Put them in a pan with olive oil, pour 2 tbsp. of water, cover with a lid and stew, until they soften.
Fill the trout with the resulting stuffing. Tie it with kitchen twine. Chop the carrot and celery. Clean the small onions.
Season the chopped vegetables with salt, a pinch of black pepper and chopped parsley.
Put them in a baking pan. Place the stuffed trout on top.
Pour the white wine and olive oil. Bake at 360°F (180°C) in a preheated oven with a fan for about 30 minutes.
When serving, sprinkle the stuffed trout with vegetables with finely chopped parsley.
Enjoy.
