In a fry pan, boil up the olive oil and brown the onion and the garlic. Then, add the mussels and bake for about 5 minutes. Add the white wine.
In a bowl add the 2 tablespoons of honey, the 2 tablespoons of olive oil and the ginger zest. Churn them well until you have a fine mixture.
Gut and fillet the trout. Batter the pieces of the fish in the flour and put them in the fry pan-you have boil up some olive oil there at first- with their skin downwards.
Cut all the vegetables in sticks, the celery in slices and place them in a baking dish. Then add the onion, the garlic and the olive oil and stir very well. .
