Grease the gratin dish with butter. Chop the parsley and onion, chop the garlic, mix everything together and spread on the butter form, now sprinkle the chopped mushrooms. Season a little with salt and season with pepper. Gut the trout, rinse, dry, season with salt and season with pepper. Place on the kitchen herb and mushroom mixture and drizzle with melted butter. Cover all together with greaseproof paper or aluminum foil (paper or foil must not touch the trout, otherwise it will damage the skin) and bake for about 10 minutes in the oven at 220 degrees. Beat the yolks with the cognac until creamy. Pour the egg-cognac mixture over the trout. Add very small bread crumbs, paprika and cheese to the trout and bake at high temperature for 3-5 minutes.
Serve with parsley potatoes and green leaf salad.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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