Imagine: juicy trout baked on foil under charcoal. Its delicate texture is imbued with the aroma of smoke, and the golden crust with small black spots from coals indicates that the fish was cooked over an open fire.
Inside the foil there is a bright composition: tender slices of mushrooms fried until golden brown, juicy pieces of pepper soaked in creamy sauce, and thin slices of lemon that add notes of freshness and citrus sourness.
The creamy sauce, delicate and aromatic, with a slight herbal flavor, envelops fish and vegetables, creating a harmonious flavor ensemble.
All this deliciousness is wrapped in shiny foil, which retains all the deliciousness and aroma.