Two large trout fillets
(400 g in total)
200 g mushrooms
4-6 green peppers
Two grated medium-sized
3 cloves of garlic
1 tbsp. butter
150 g cream (optional)
Freshly ground black pepper

Melt half of the butter. Chop the mushrooms into 2 or 3 slices and stir fry them in butter until their water is cooked away. Add ground black pepper and salt. Then add diced peppers and garlics into the mix and stir. Slice the fish in cubes and gently stir fry them with the rest of the butter. Add grated tomatoes after making sure the fish is cooked and cook them at medium heat until drained. If you do not prefer heavy cream in your dish, you can serve it with just parsley on top. If you like roasted trout with heavy cream, boil for another few minutes after the tomatoes are drained and the cream thickens.
Serve it with fresh mint on top.