Trout Baked in Champagne
Main Dishes • Japanese
Description
Trout baked in champagne
Ingredients
- Fillet of Sturgeon 10 oz
- Leek 1 piece
- Dry Champagne 4 tablespoons
- Courgette 0 oz
- Carrot 0 oz
- Green peppercorns to taste
- Salt to taste
- Wheat Flour 1 teaspoon
- Fish Oil 2 glasses
- Dry White Wine 4 tablespoons
- Pickles 0 oz
- Aspen mushrooms 5 oz
- Bay leaf 1 piece
- White Pepper (whole) a pinch
- Lemon 1 piece
Step-by-Step Guide
Step 1
Rinse the trout fillet and drizzle with lemon juice. Cut the leek (white part), carrot, and zucchini into thin strips and place half on a parchment-lined baking sheet.
Step 2
Place the trout fillet on top of the vegetables, then add the remaining vegetables, oregano, champagne, salt, and white pepper. Bake in a preheated oven at 480°F for 15 minutes.
Step 3
For the sauce, toast the flour in a dry pan, then dilute with warm fish broth while whisking. Peel the cucumber, cut it into strips, and simmer in a small amount of water for 10–15 minutes.
Step 4
Sauté the mushrooms in a well-heated pan for 10–15 minutes. Reduce the wine slightly and add it to the sauce, simmering for 5 minutes. Incorporate the cucumbers, mushrooms, pepper, and bay leaf, cooking on low heat for 15–20 minutes.
Step 5
Remove the fillet from the oven, remove the parchment, and cut into portions. Serve the sauce separately.
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