Trout stuffed with mushrooms recipe

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:

1. Cook the rice in boiling water with a little salt.
2. Chop the garlic and onion into squares. Cut the bacon into cubes.
3. 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.
4. We remove the viscera and all the black membranes.
5. We section the meat on each side of the spine without reaching the back.
6. We remove the spines by cutting at the height of the tail.
7. We wash them very well and dry with the help of a cloth.
8. Season with salt and pepper inside and out. Wash the mushrooms and chop them.
9. We reserved half.
10. In a frying pan with oil, we fry the bacon and half of the mushrooms.
11. Fill the trout with the mushrooms and the bacon.
12. We close the opening.
13. We bake for 25 minutes.
14. Sauté the rest of the mushrooms in butter.
15. Add the chopped parsley, add the cooked rice.
16. Pour a splash of oil, add the minced garlic, and add the minced onion and sauté for two minutes.
17. We take the trout out of the oven
18. We heat the brandy in a saucepan, put on fire and pour over the trout.
19. We serve accompanied by rice with mushrooms.