Tender Trout with Porcini Mushrooms
Main Dishes • French
Description
You can garnish with pieces of broccoli and olives. I prepared the trout for dinner, so I used broccoli as a side dish instead of regular potatoes. It turns out to be very tender fish. The porcini mushrooms add a special flavor. Try making it, and you won't regret it!
Ingredients
- Trout 20 oz
- Porcini Mushrooms 15 oz
- Semi-soft cream cheese 5 oz
- Milk 5 fl oz
- Lemon 1 piece
- Salt to taste
- Fresh basil leaves to taste
- Olive Oil to taste
- Butter 5 oz
Step-by-Step Guide
Step 1
Cut the trout fillet into equal pieces (approximately 2x5 cm). Place the pieces in a bowl. For the marinade, use the juice of one lemon. Sprinkle with salt, sugar, and basil. Mix thoroughly and let sit for about twenty minutes.
Step 2
Put 100 grams of butter in a skillet and let it heat up. Then immerse the pieces of trout in the hot oil. Fry for about five minutes on each side.
Step 3
Slice the mushrooms. Sauté in olive oil for about ten minutes. Then add 0.5 cup of milk to the mushrooms and simmer for 5-10 minutes. If you don't have fresh or boiled (frozen) porcini mushrooms, you can use dried ones, soaked and chopped beforehand.
Step 4
Transfer the fish to a pot, top with the mushrooms. Pour everything with the cheese-milk sauce. For the sauce, place the cheese in hot milk and stir until smooth. Let the fish with mushrooms simmer for about 5-10 minutes.
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