Trout roasted with mushrooms and cheese stuffing
Categories: St. Valentine's Day, Особлива подія, Гриби, Прісноводна риба
This dish has already become favorite among my closest people. Festive and impressive! Tender flesh of trout is a perfect match with the earthy flavor of dried mushrooms, sweet stewed onions and roasted cheese and all this under a thick flavorful mushroom sauce. The main thing to keep in mind preparing this dish: cleaning and boning the fish properly and care and attention while the preparing the sauce.
For step by step fish cleaning instructions, see: Cleaning and boning fish for roasting in French style.
For the fish:
- 2 (about 500 grams) medium sized trout
- 1 large onion
- 25 grams of dried mushrooms (preferably porcini)
- 60 grams of semi-hard cheese
- 1 tbsp butter
- 1 tbsp vegetable oil
- Salt and white pepper to taste
For the sauce:
- 1 tbsp 20 grams butter (cold, cut into pieces)
- 1 tbsp flour
- 100 ml heavy cream ( You can substitute sour cream)
- Salt and white pepper to taste
1) Place dried mushrooms in a small saucepan and pour 400 ml of cold water over and bring to a boil. Turn off the heat and set aside for 20 minutes. Peel onions, chop finely. Grate cheese on a coarse grater.
2) Clean and bone the fish in French style. See the instructions. Season the fish with salt and pepper. Set aside for 15 minutes.
3) Preheat oven to 180˚ C. Strain mushrooms, set the soaking liquid aside for making the sauce. Chop the mushrooms finely.
4) Heat the 1 tablespoon of butter in a frying pan. When the butter stops foaming, add the onion and when it softens add the mushrooms.
Sweat for 5 minutes, stirring occasionally. Remove from heat, let it cool slightly and add the grated cheese, salt, pepper and mix well.
5) Place the trout on baking dish cut side up. Fill the abdominal cavity with the prepared stuffing. Slightly bring the sides together for the fish to look more compact.
They will spread apart a bit, but it is not a problem and it does not affect the quality of food. Place it in the oven for 25-30 minutes. Fish should be completely cooked through and the flesh white.
6) Meanwhile, prepare the mushroom sauce:
- Bring the mushroom soaking liquid to a boil;
- Heat 1 tablespoon of butter in a skillet or a small pan over medium heat and add 1 tablespoon flour and stir actively immediately.
- Stir and cook thoroughly until the flour becomes slightly golden and add about 1/4 of mushroom soaking liquid, stir and then add another 1/4 , and so on until the end. The most important is to keep stirring constantly so lumps are not formed and the sauce does not burn.
- Cook thorough, until the sauce thickens (when stirring with a spatula a vivid trace should be left, and it should be dense enough to coat a spoon easily), add cold cream and quickly stir.
Bring to a boil. Remove from the heat, try the taste. Season with salt and pepper. Add the chilled butter pieces and toss quickly (This will give a shine to the sauce).
7) Transfer the fish on plates and pour the sauce generously over. Serve immediately!
It goes well with boiled or baked potatoes or even simply with a slice of fresh bread!
Enjoy your meal!
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