Ingredients:
 

• Two 525 milliliter(=one pint) jars of bottled trout
• 250 grams(=7 ounces) of mushrooms
• One chopped onion
• One chopped green pepper
•  Fistful of chopped parsley
• Salt and pepper, to taste
• 6 Tablespoons of butter
• 5 Tablespoons of flour
• 3/4 Cup of milk
• 1 1/2 Cups of cream
• Cayenne pepper
• Lobster, shrimp, or crab paste
• 1 Tablespoon of wine vinegar
• Breadcrumbs & parsley to garnish

1. Drain trout and save liquid.
2. Place drained trout, mushrooms, green pepper, and onion in a casserole dish.
3. Sprinkle with chopped parsley, salt, and pepper.
4. In a saucepan, melt butter and add flour to form a roux base.
5. Cook carefully, stirring continuously, over low heat.
6. Slowly add milk, then cream, cayenne, and salt to season.
7. Stir in seafood paste(of lobster, shrimp, or crab paste,) until blended; then stir in sherry and trout juice, until sauce becomes creamy, but not excessively thick.
8. Pour the prepared mixture, from the saucepan, over the fish-and-assembled-ingredients in the casserole dish.
9. Add breadcrumbs, as a topping.
10. Bake for 35 minutes, at 180 degrees Celsius(=356 degrees Fahrenheit.)
11. Garnish with more parsley, if desired, and serve(estimated) four to six people.

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