Trout baked in champagne
1 serving
110 minutes
Champagne-baked trout is a refined dish with a Japanese touch that embodies the harmony of flavors. This exquisite recipe combines the tenderness of fish, the freshness of vegetables, and the lightness of champagne, creating a sophisticated gastronomic impression. Trout infused with lemon aroma gains refreshing acidity, while oregano adds subtle herbal notes. A creamy sauce with white mushrooms and pickles enriched with white wine gives depth of flavor and delicate texture to the dish. It is perfect for festive dinners and romantic meetings, highlighting the elegance of Japanese cuisine. The lightness of champagne gives the trout an airy quality, making it especially tender. This dish is not just a culinary masterpiece but a true art of taste that delights the eye and offers unforgettable gastronomic emotions.
1
Rinse the trout fillet, drizzle with lemon juice. Cut the leek (white part), carrot, and zucchini into thin strips, and place half on a parchment sheet.
- Trout fillet: 300 g
- Lemon: 1 piece
- Leek: 1 piece
- Carrot: 25 g
- Courgette: 25 g
2
Place trout fillet on the vegetables, then add the remaining vegetables, oregano, champagne, salt, and white pepper. Put in an oven preheated to 250 degrees for 15 minutes.
- Trout fillet: 300 g
- Carrot: 25 g
- Courgette: 25 g
- Leek: 1 piece
- Dry (brut) champagne: 4 tablespoons
- Salt: to taste
- Ground white pepper: pinch
3
For the sauce, roast the flour in a dry pan, dilute it with warm fish broth while whisking. Peel the cucumber, cut it into strips, and simmer in a small amount of water for 10-15 minutes.
- Wheat flour: 1 teaspoon
- Fish stock: 2 glasss
- Pickled cucumbers: 50 g
4
Fry the mushrooms in a well-heated pan for 10-15 minutes. Reduce the wine slightly and add it to the sauce, simmer for 5 minutes. Add cucumbers, mushrooms, pepper, and bay leaf, and cook on low heat for 15-20 minutes.
- Porcini mushrooms: 150 g
- Dry white wine: 4 tablespoons
- Pickled cucumbers: 50 g
- Porcini mushrooms: 150 g
- Ground white pepper: pinch
- Bay leaf: 1 piece
5
Remove the fillet from the oven, free it from the parchment, and cut it into portions. Serve the sauce separately.
- Trout fillet: 300 g
