Trout with porcini mushrooms
1 kg of trout
600 g of fresh porcini mushrooms,
6 shallots (or ordinary shallots),
60 g butter,
4 tbsp. tablespoons of vegetable oil,
200 g of white vermouth,
200 g of dry white wine,
300 g sour cream
2 tbsp. tablespoons of lemon juice
parsley,
salt,
pepper.
Cut the fish on a fillet with skin without rib bones. If the fish is large, cut the fillet lengthwise into two parts. Cut the legs of the mushrooms, do not wash them, just peel them with a knife and cut into slices. Season each trout fillet with salt and pepper, roll into a tube and tie up with a thread so that the tube does not unwind. Prepare the filet for a couple. If there is no special pan, then pour water at the bottom of a regular pan, salt it and bring to a boil. Place a colander with fish over the water so that it does not touch boiling water. Close the lid and cook for 8-10 minutes.
Make the sauce. Peel and chop the onions, put in a small pan with warmed butter and put on medium heat. When the onions become clear, pour in vermouth and white wine. Evaporate very strongly, then add sour cream and evaporate half more. Heat the vegetable oil and the remaining butter over high heat, dip the mushrooms into it and fry until browned. Put the fish on warmed plates, carefully removing the threads. Spread mushrooms around. Season the sauce with salt, pepper and lemon juice, pour fish over it. Garnish the dish with sliced parsley and serve.
1 kg of trout
600 g of fresh porcini mushrooms,
6 shallots (or ordinary shallots),
60 g butter,
4 tbsp. tablespoons of vegetable oil,
200 g of white vermouth,
200 g of dry white wine,
300 g sour cream
2 tbsp. tablespoons of lemon juice
parsley,
salt,
pepper.
Cut the fish on a fillet with skin without rib bones. If the fish is large, cut the fillet lengthwise into two parts. Cut the legs of the mushrooms, do not wash them, just peel them with a knife and cut into slices. Season each trout fillet with salt and pepper, roll into a tube and tie up with a thread so that the tube does not unwind. Prepare the filet for a couple. If there is no special pan, then pour water at the bottom of a regular pan, salt it and bring to a boil. Place a colander with fish over the water so that it does not touch boiling water. Close the lid and cook for 8-10 minutes.
Make the sauce. Peel and chop the onions, put in a small pan with warmed butter and put on medium heat. When the onions become clear, pour in vermouth and white wine. Evaporate very strongly, then add sour cream and evaporate half more. Heat the vegetable oil and the remaining butter over high heat, dip the mushrooms into it and fry until browned. Put the fish on warmed plates, carefully removing the threads. Spread mushrooms around. Season the sauce with salt, pepper and lemon juice, pour fish over it. Garnish the dish with sliced parsley and serve.
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