How to cook
Clean the fish and make 4 fillets. Season them with salt and black pepper.
Clean and cut the mushrooms into thin slices.
Heat the oil and fry the mushrooms over high heat. Add the flour and stir for a few seconds. Add the water and mix well.
Add the white wine. Stir for about 5 minutes until the sauce thickens. Season with salt and black pepper, add the sour cream and dill. Add the butter as well.
Pour the mushroom sauce into a pan and arrange the trout fillets on top. Drizzle them with a little sauce and add the lemon slices. Stew the fish in a preheated oven at 356°F (180 degrees) for 20 minutes.
The trout fillet with mushroom sauce is very tasty.