Trout in mushroom sauce recipe

Ingredients to make trout in mushroom sauce:

• 4 clean trout of 250 g each
• 3 shallots, chopped
• 1 leek
• 2 tablespoons olive oil
• The juice of a lemon
• 250 g mushrooms
• 50g butter
• 1 clove garlic
• 150 ml of cream
• Salt and white pepper
• 1 tablespoon chopped parsley

How to make trout in mushroom sauce:

1. Julienne the shallots and leeks. She washes the trout and dry on a cloth. Season.
2. In an oven dish, distribute the julienne of vegetables with the oil and sprinkle the trout with the lemon juice on top.
3. Put in the preheated oven at 220 °c and perfectly covered with aluminum foil, so that the fish does not burn.
4. Leave it for ten or 15 minutes and let it rest out of the oven, covered with a cloth, to keep it warm.
5. Meanwhile, clean the mushrooms, removing the earthy end and chop them into regular cubes.
6. In a frying pan, melt the butter, add the pressed garlic and the mushrooms, sauté it for ten minutes, letting the liquid reduce.
7. Add the liquid cream, salt and pepper, keeping it on the heat until the cream thickens.
8. Remove the skin from the trout and cover with the very hot mushroom cream. Sprinkle with parsley and serve immediately.