Our chorizo adds a smoky-savoury touch to this recipe for salmon filet stuffed with mushrooms and dried tomatoes.
This recipe can be made with trout fillet. In this case, do not make incisions in the flesh, but spread the filling directly on top of the fish and cook on the barbecue on a baking sheet.
*The salmon fillets can be prepared in bundles and cooked over the campfire or in the oven. Over the campfire, bundle the fish**, and place directly on the hot coals.
**Bundle: Use foil paper for the bundle. Slice the onions and spread them on the foil. Add 3 tbsp white wine and place the stuffed fish on top. Seal the bundle and cook over the fire.
Once the bundle puffs up, the fish is cooked.