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