Sole flan

Preparation:

Preparation: Finely chop the smoked trout, 2 sole fillets, the peeled garlic and the peeled and washed parsley. Mix well, then add the egg, cream, parmesan, salt and pepper. Butter a 20 cm diameter baking pan, line it with the remaining fillets of sole making them adhere even to the edges and sprinkle them with salt and pepper. Pour the prepared cream over the fillets and fold the sole fillets over it along the edges. Bake at 200 degrees for about 30 minutes.