Grilled trout - stuffed with marinade, and fried mushrooms as a side dish, an ideal combination for

Ingredients:

Trout (optional piece),

1 lemon,

3 tablespoons of oil,

1 head of garlic,

1 bunch of parsley,

50 ml of white wine,

200g of flour,

salt, spice C and pepper to taste,

1 kg of mushrooms.

Preparation:

Clean the trout, wash it well and leave it in a colander to drain for an hour. After that, add salt to taste on the outside and inside, return to the jar, cover with a cloth and leave in the refrigerator overnight. Put 200g of flour and 2 to 3 teaspoons of spices C in a pan. Combine and roll the trout, then grill for 15 minutes on both sides. Fill the baked trout with 1-2 teaspoons of marinade.

Marinade:

Squeeze 1 lemon, add 50 ml of white wine, finely chopped garlic, finely chopped parsley, 3 tablespoons of oil and 1 teaspoon of spice C. Mix everything well with a spoon.

Wash the mushrooms, cut into slices, fry in a pan in oil with spices to taste.

Let it be your pinch of magic.

Enjoy!

By Ivana Kostić