How to make Trout vincellér style

Ingredients:

• 1,2 kg trout

• 50 g fresh butter

• 250 g mushrooms

• 250 g pickling onions

• 250 g selected grapes

• 1,2 dl whipped cream

• 1,2 dl dry white wine

• 2 lemons

• 1 bunch of parsley, freshly ground white pepper

• table salt

Clean the trout, salt it, rub well with lemon and tender in water. Put on a pre-heated dish. Meanwhile prepare the ragout. Melt the butter in a frying pan. Dice the mushrooms. Add to the butter and sauté. Then add the pickling onion, and finally the grapes. Season with salt and white pepper. Finely chop the parsley and sprinkle on. Add the wine and cream, and boil down until a little liquid remains. Pour the ragout onto the trout. Finely chop the parsley and sprinkle on. Serve with buttery potatoes.

Recommended wine: Balatonfüredi Olaszrizling