Grilled River Trout with Lime and Wild Mushrooms
Main Dishes • Russian
Description
Grilled river trout with lime and wild mushrooms
Ingredients
- Butter 5 oz
- Fillet of Sturgeon 10 oz
- Olive Oil 0 fl oz
- Dried Chinese mushrooms 0 oz
- Pickled Chanterelles 0 oz
- Porcini Mushrooms 0 oz
- Mini vegetables 0 oz
- Shallot 0 oz
- Parsley 0 oz
- Pickled Chanterelles 0 oz
- Thyme 0 oz
- Garlic 0 oz
- Salt 0 oz
- Demi-Glace Sauce 20 oz
- Vegetable Oil 0 fl oz
- Cranberry 10 oz
- Cognac 0 fl oz
- Sugar 0 oz
- Jam 5 oz
Step-by-Step Guide
Step 1
Combine thyme and garlic in vegetable oil, then add demi-glace, sugar, and cognac – reduce by one-third until concentrated. Add cranberry jam and butter for thickness. Blend everything and strain.
Step 2
Remove bones from the trout and cut into fillets. Sauté in olive oil, season with salt and pepper, and cook until done.
Step 3
For the garnish: Clean the champignon mushrooms, chanterelles, morels (previously soaked), and porcini mushrooms, and sauté in butter with the mini potatoes (previously boiled), shallots, parsley, salt, and pepper until cooked through.
Step 4
On a plate, place the cooked trout fillet, add the garnish beside it, and decorate with sprigs of birch and lime.
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