Chop the cleaned and washed champignon mushrooms.
Heat 1 1/2 oz. butter in a pan, add the chopped mushroom and fry over a good steady flame, stirring constantly.
Salt and season with pepper.
Finally add the red paprika, mix and put aside.
Soak the rolls in water and then squeeze out well.
Mix 1 oz. butter with the egg, add the rolls, salt, and season with pepper.
Also salt the cleaned trout inside and out.
Add half the fried mushrooms to the stuffing, then divide into five for the insides of the five trout.
Tie up well with string, and put into a buttered casserole.
Warm the rest of the mushrooms again.
Sprinkle on flour, and when it has fried a little, dilute with white wine, and when it comes to the boil, pour over the trout, cover with buttered grease proof paper, and put into a hot oven, and cook for 15 to 20 mins.
When serving, put on a warmed fish plate, first removing the string.
Boil the sauce a little, then mix in the sour cream, and boil again for a few mins.
Then pour over the fish and serve.
Boiled potatoes can be served with the fish.