Salmon Trout on Leaf Spinach

Rinse and discard spinach.

Rub trout inside and out with salt and pepper. Place fish on greased grease pan of oven and score crosswise a few times on top.

Cut bacon into cubes. Chop half of the shallots. Chop parsley as well.

Rinse lemons under hot water, pat dry. Grate the zest from half of the lemons and squeeze out the juice.

Clean mushrooms, chop half of them.

Mix the chopped ingredients, lemon zest and juice and stuff the fish with it in the belly cavity and incisions.

Cut the second half of the lemons into slices and place them in the belly cavity of the fish.

Cook in a heated oven at 200 °C for about 20 minutes.

In the meantime, cut the remaining shallots into wedges and mushrooms into slices. Clean tomatoes, skin, quarter, remove seeds and dice.

Heat fat and fry shallots and mushrooms briefly. Add spinach and stir until it falls together. Fold in tomato cubes. Season with salt and pepper.

Arrange fish with vegetables on preheated plate.

Garnish with lemon wedges and a few parsley leaves, if desired.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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