Stuffed Rainbow Trout with Horseradish-Peanut Puree and Wild Mushrooms

Wash the trout, pat dry and remove from the back with a small pointed knife so that the backbone is removed and the trout is hollow. Brush baking paper with melted butter and place the trout on it. For the filling, sauté chopped shallots and potato cubes in hot olive oil. Deglaze with Schilcher and boil down almost completely. Add stock and steam potatoes until soft. (Liquid must be completely evaporated, add some stock if necessary.) Cut cleaned mushrooms into bite-sized pieces and roast in olive oil in another pan. Add together with diced tomatoes and parsley. Season well with salt, pepper and cumin. Leave to cool. Stuff mixture into boned trout and top with cooked potato slices. Brush well with butter and cook in preheated oven at 220 °C convection oven for about 15 minutes. If necessary, gratinate at maximum top heat (grill snake) until light brown. Meanwhile, mix the prepared mashed potatoes with horseradish. Arrange trout on warmed plates, pour prepared fish-butter sauce over it and serve with potato-horseradish puree.

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