Tender trout with porcini mushrooms
4 servings
60 minutes
Tender trout with white mushrooms is a true embodiment of refined French gastronomy. This recipe dates back to ancient traditions where fish and forest mushrooms harmoniously combined their flavors in exquisite dishes. Trout marinated in a fragrant lemon and basil marinade gains tenderness and lightness, while white mushrooms simmered in creamy butter and milk sauce add richness and depth of flavor. The cheese dressing gives the dish a creamy texture and a slightly tangy note. This dish is perfect for a romantic dinner or a cozy family evening, where the harmony of flavors and elegant presentation are valued. The combination of airy fish and velvety mushroom sauce makes it a true gastronomic poem.
1
Cut the trout fillet (approximately 2x5 cm) into equal pieces. Place the pieces in a bowl. Marinade - juice of one lemon. Sprinkle with salt, sugar, basil. Mix well and let sit for about twenty minutes.
- Trout: 600 g
- Lemon: 1 piece
- Salt: to taste
- Dried basil: to taste
2
Put 100 grams of butter in the pan and let it heat up. Then immerse the pieces of trout in the boiling butter. Fry for about five minutes on each side.
- Butter: 100 g
3
Chop the mushrooms and sauté in olive oil for about ten minutes. Then add 0.5 cup of milk to the mushrooms and simmer for 5-10 minutes. If you don't have fresh or cooked (frozen) porcini mushrooms, you can use dried ones, soaked and chopped beforehand.
- White mushrooms: 400 g
- Olive oil: to taste
- Milk: 200 ml
4
Place the fish in a pot, top with mushrooms. Pour everything with cheese-milk sauce. For the sauce, put cheese in hot milk and stir until smooth. Let the fish with mushrooms simmer for 5-10 minutes.
- Trout: 600 g
- White mushrooms: 400 g
- Soft cheese: 200 g
- Milk: 200 ml