How to cook
First, prepare the sauce, finely chop the onion and garlic and fry them in 3 tablespoons of oil for 6 minutes.
Balsamic vinegar is added and the mixture is heated over low heat until the vinegar has completely evaporated.
Add the tomatoes and let them simmer over medium heat for 15 minutes and mash the tomatoes with a fork. Remove the sauce from the heat.
Add sugar, salt and black pepper and mix everything.
The trout is cleaned, washed and dried. Fry it in a pan in the remaining oil for 2 minutes on each side.
Pour the sauce over it and heat it over medium heat for 6 minutes under a lid. Serve it immediately.