Salmon Trout in the Oven

Gut the salmon trout and enlarge the belly opening a little more. Season with salt and pepper and fill with lemon slices and parsley sprigs and some butter flakes. Place on aluminum foil, pour the wine and wrap the fish. Cook in the juice pan of the oven or in a large gratin dish at 170 degrees for 15 to half an hour, depending on the size.

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