4 trout, prepared (9 oz each), salt, 3-4 oz smoked bacon, 1 red onion, 4 green peppers, 3-4 tomatoes, 2 1/4 lb potatoes, 1 tablespoon sweet paprika, 1/2 teaspoon ground black pepper, 3/4” white wine
Remove the scales of the fish, wash, rub in with salt and put aside. Cut the bacon into small cubes, melt in a pot then sauté the cleaned, finely chopped onions in it. Remove the stems of the peppers and the tomatoes, cut them into 3/4” cubes. Put them in the onion and sauté for another 4-5 minutes. Clean the potatoes and shred them finely (as for chips). Mix in with the onion mixture, add a bit of paprika and pour it evenly into a casserole. Cover with aluminum foil and bake over medium heat (355 °F, 320 °F in air-convector ovens) for 50 minutes. Rub in the fish with the remaining paprika and black pepper inside and out, place on the potatoes and cook, covered, on the same setting for another 10 minutes. Sprinkle with the wine and put the casserole back to the oven for another 10 minutes.
Preparation time: 2 hours
One serving: 2408 kJ/576 kcal