Ingredients (recipe for 8 diners):
2 medium trout fish
2-3 tablespoons lemon juice
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150 grams fresh mushrooms
Salt and white pepper
1 tablespoon sunflower oil or corn oil
1 chopped onion
1 tablespoon lemon juice
1/3 cup white wine
1/4 cup low-fat milk 1%
1 teaspoon ground cornstarch
1/2 teaspoon chicken-flavored soup powder (Parve)
A pinch of sugar
2 tablespoons chopped roasted almonds
How to prepare:
• Rinse the fish well, pat dry with a paper towel, drizzle the lemon juice inside and out, and let sit for 5-6 minutes.
• Meanwhile, clean the mushrooms, slice them thinly, season with salt and white pepper, stir and let them sit for 3-4 minutes. Pour the oil into a very wide pot, large enough to hold the fish whole. Heat, add the onion and sauté over medium heat until softened.
• Stuff the fish with the mushroom slices and place on top of the steamed onion. Pour in the lemon juice and wine, cover the pot and cook over very low heat for 1-0-12 minutes.
• Pour the milk into a bowl, dissolve the cornstarch in it, add the soup powder and sugar and stir well.
• Pour the mixture over the fish, and shake the pot so that the sauce mixes well with the fish stock without breaking the fish apart.
• Bring to a boil and immediately remove from heat.
• Using a flat spoon, carefully remove the fish and place on an elongated serving plate.
• Pour the sauce over them and sprinkle with the chopped almonds.
• It is recommended to serve with boiled or baked potatoes.
