Ingredients (serve 4):
1 kg. salmon trout
6 onions
150 gr. mushrooms
1 tbsp. lemon juice
40 g. butter
500 ml dry white wine
250 ml fish stock

For the sauce
100 g. butter
50 g. flour
250 ml cream
50 g. smoked salmon
1 pinch safran
Black pepper
Salt

For garnish
2 thin slices smoked salmon
2 lemons
1 bunch parsley

Preparation and serving:
Chop fine the onion. Clean and wash the mushrooms, cut in pieces and pour over the lemon juice. Spread the onion and the mushrooms on the bottom of an oiled baking tin. Order above the salmon trout and pur over the wine and the fish stock. Flavor and stew in an oven for 30 min. Take the fish out and keep warm. Put the rest of the tin content in a deep pan with 500 ml water and bring to the boil.
Sauce: sauté 50 g. of the butter together with the flour until start foaming stirring all the time. Then pour over the stock and leave it to boil for 10 min. Add the cream and leave it for another 5 min. Mix well the rest 50 g. butter, together with the salmon in a mixer and add them to the sauce, flavoring if needed.
Remove the salmon trout skin, order it in aserving plate,pour over the sauce and arrange with lemon slices, fine chopped parsley and slices of salmon.

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