Ingredients to make Trout stuffed with mushrooms:
- 4 trout
- 500 grams of mushrooms
- 200 grams of bacon
- 1 glass of brandy
- 300 grams of rice
- 100 grams of onion
- 2 garlic cloves
- 1 tablespoon chopped parsley
- 25 grams of butter
- 1 tablespoon pepper
- oil
- salted
How to make Trout stuffed with mushrooms:
- Cook the rice in boiling water with a little salt.
- Chop the garlic and onion into squares. Cut the bacon into cubes.
- We cut the heads of the trout behind the gills and with a sharp knife; we open them from top to bottom through the belly.
- We remove the viscera and all the black membranes.
- We section the meat on each side of the spine without reaching the back.
- We remove the spines by cutting at the height of the tail.
- We wash them very well and dry with the help of a cloth.
- Season with salt and pepper inside and out. Wash the mushrooms and chop them.
- We reserved half.
- In a frying pan with oil, we fry the bacon and half of the mushrooms.
- Fill the trout with the mushrooms and the bacon.
- We close the opening.
- We bake for 25 minutes.
- Sauté the rest of the mushrooms in butter.
- Add the chopped parsley, add the cooked rice.
- Pour a splash of oil, add the minced garlic, and add the minced onion and sauté for two minutes.
- We take the trout out of the oven
- We heat the brandy in a saucepan, put on fire and pour over the trout.
- We serve accompanied by rice with mushrooms.