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| 4 | Rainbow trout steaks (about 6-oz each) |
| 1 Teelöffel | paprika |
| 1 Teelöffel | olive oil |
| 4 | bay leaves fresh |
| 4 | cloves garlic |
| 1 | Dessert apple; cored and cubed |
| 1 Scheibe | (1-inch) fresh ginger; finely shredded |
| 1 gross | spanish onion chopped |
| 8 x ca. 30 g | Victoria plums; halved and stoned |
| 1 Teelöffel | Five spice powder |
| 1/4 x ca. 1/2 Liter | apple juice |
| 1 Teelöffel | dark soy sauce |
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Rub both sides of the fish with paprika, then set each piece on some frash bay on the foil. In a large frying pan, saute the garlic, apple, ginger and onion in the oil for 5 minutes. Put a little into the central cavity of each trout steak. Bake the fish towards the top of an oven preheated to 200 C (400F, gas mark 6) for about 18-20 minutes, uncovered. Add the plums, 5 spice powder, apple juice and soy sauce to the frying pan. Cook over medium heat, uncovered, for 5 minutes, then covered for 10-12 minutes more while the fish cooks, then puree in a blender to a sauce. Serve the fish with some hot sauce poured over around it and the remainder in a sauce boat on the table. Serve with parsleyed brown rice and cucumber salad.
/Fish
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