Fillet the trout. Cut the fillets of one trout into small pieces. Cut the two fillets of the second trout into three pieces each. Prepare the trout meat with half of the juice of one lemon, whipped cream, egg, salt and pepper in a food processor to a farce (all ingredients must be well cooled). Clean the mushrooms and chop them. Boil 150 g of mushrooms with the fresh cream until it becomes a thick cream. Season with salt, pepper and a squeeze of juice from a lemon.
Cut the strudel dough into 6 squares of 12×12 cm each. Place one strudel sheet in each lightly buttered coffee cup, press in well with fingertips, turning edges outward. Fill in a layer of farce, on top a layer of mushroom puree and a piece of trout fillet. Finish with farce and mushroom puree. Butter any overhanging corners of the strudel dough and whip it up over the filling.
Slide the trout strudels out of the cups onto a greased baking sheet, with the sealing point of the dough facing up. Bake in the oven heated to 220 °C for about 12 minutes.
For the sauce, peel and chop the shallots, dip the tomatoes briefly in boiling water, peel and remove the seeds and cut off the flesh. Bring remaining whipping cream to a boil with white wine, fish stock, vermouth, shallots, tomatoes and remaining chopped mushrooms. Boil the liquid to half