fresh trout from Šopík butter, white wine, olive oil, Provencal herbs flour lemon trout clean, place in roasting pan. Both sides sprinkle with flour, herbs de Provence and outside, where we put lemon slices and sprinkle it with wine. At trout slices of butter into the pan, add a little olive oil (so the fish will not burn) and pour wine. Bake in a preheated oven at 180 degrees for about 30 minutes. If during the cooking wine is reduced, we can still basted. Finished trout served with potatoes with butter, I recommend to use gravy browning resulting wine, butter and olive oil (flour guarantee that it will be thick enough).
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