Baked trout with seafood

1 Fresh rainbow trout

60 g Seafood Cocktail

50 g vegetable mix

40 g cheese

35 ml cream

25 g peeled shrimp

20 ml white wine

2 g salt

1 a pinch of white pepper

Appearance:

50 g leeks

25 g cherry tomatoes

20 g balsamic vinegar

15 g lemon

Remove the vertebral bone and viscera through the ridge trout.

Vegetables cut into strips and fry, add the shrimp and seafood mix, pepper and salt, add the cream and wine over medium heat to evaporate all for 5-7 minutes, stirring occasionally.

Bring trout until half in the oven, fill the fish cooked mixture, sprinkle with cheese and bake until cooked in the oven.

Before serving baked trout with seafood garnished with sliced rings and fried leeks, tomatoes, sprinkled with vinegar and decorated with lemon.