Grilled river trout with linden and wild mushrooms
2 servings
40 minutes
Grilled river trout with linden and forest mushrooms is a dish that embodies the beauty of Russian cuisine. It evokes traditional hunting feasts and the mysterious atmosphere of forest walks. The tender trout fillet infused with thyme and garlic gains deep flavor from cranberry jam and demi-glace glaze. The garnish of porcini mushrooms, chanterelles, morels, and mini potatoes adds richness and harmony of flavors, while a light cognac note makes it even more refined. Decorated with linden and birch twigs, this dish is not only delicious but also aesthetically pleasing—a true celebration for lovers of gastronomic art. Grilled trout pairs perfectly with light white wines and will adorn any celebration.
1
Put thyme and garlic in vegetable oil, then add demi-glace, sugar, and cognac – reduce everything by 1/3 to concentrate. Add cranberry jam and butter for thickness. Blend everything and strain.
- Thyme: 20 g
- Garlic: 20 g
- Vegetable oil: 5 ml
- Demi-glace sauce: 500 g
- Sugar: 20 g
- Cognac: 40 ml
- Jam: 140 g
- Cranberry: 250 g
- Butter: 120 g
2
Clean the trout from bones and cut into fillets. Fry in olive oil, season with salt and pepper, and cook until done.
- Trout fillet: 300 g
- Olive oil: 10 ml
- Salt: 2 g
- Parsley: 5 g
3
Garnish: Clean the champignon mushrooms, chanterelles, morels (soaked beforehand), and porcini mushrooms, and sauté them in butter with mini potatoes (pre-cooked), shallots, parsley, salt, and pepper until ready.
- Champignons: 25 g
- Chanterelles: 10 g
- Dried Morels: 10 g
- White mushrooms: 70 g
- Mini Potatoes: 40 g
- Shallots: 5 g
- Parsley: 5 g
- Butter: 120 g
- Salt: 2 g
4
Place the cooked trout fillet on a plate, add the garnish next to it, and decorate with birch and linden branches.
- Trout fillet: 300 g
- Champignons: 25 g
- Chanterelles: 10 g
- Dried Morels: 10 g
- White mushrooms: 70 g
- Mini Potatoes: 40 g
- Shallots: 5 g
- Parsley: 5 g