Mash the onions and fry them with a little oil along with the mushrooms cut in small pieces and the bacon also cut in small pieces.

Clean the trouts, and retire the bones, salt them and stuff them with the mix mentioned above of bacon, mushrooms and onions. Close the trouts with toothpicks.

Once golden, put them in an oven dish, and pour on them the lemon juice, and the cube of fish bouillon dissolved in the wine.

Cook it with high temperature in the oven for 15 minutes.