4 trout fillets, cut into strips
Salt and white pepper to taste
1 tablespoon of fresh or dried dill weed
2/3 cup of white wine
2/3 cup of fish stock
2/3 cup of heavy cream
For the fish stock:
Scales and heads from 4 trout, salt and white pepper to taste
Water, 3 cups
One onion
4 sprigs of parsley
For the mushroom puree:
2 tablespoons of all-purpose flour
2 tablespoons of butter
One cup of milk
250 grams of fresh or canned mushrooms, salt and white pepper to taste
A pinch of nutmeg
2 tablespoons of butter
4 trout fillets, cut into strips
Salt and white pepper to taste
1 tablespoon of fresh or dried dill weed
2/3 cup of white wine
2/3 cup of fish stock
2/3 cup of heavy cream
For the fish stock:
Scales and heads from 4 trout, salt and white pepper to taste
Water, 3 cups
One onion
4 sprigs of parsley
For the mushroom puree:
2 tablespoons of all-purpose flour
2 tablespoons of butter
One cup of milk
250 grams of fresh or canned mushrooms, salt and white pepper to taste
A pinch of nutmeg
2 tablespoons of butter
Remove the fillets from the trout and reserve the scales and heads
Season the fillets with salt and white pepper
Prepare the fish stock: Combine all ingredients in a pot and simmer for 30 minutes
Cook until the stock is rich and flavorful, skimming off any impurities as necessary
Lay out 4 fillets side by side on a piece of aluminum foil
Dust each fillet with a little dill weed
Prepare the mushroom puree: Melt butter in a pot, add flour and whisk well
Add milk gradually, whisking constantly
Cook until the mixture thickens, then remove from heat
Pulse mushrooms through a liquidizer to create a smooth paste
Heat this paste over low heat until it reduces slightly
Combine with white wine and butter, whisking well
Taste and adjust seasoning as needed, adding salt, white pepper, and a pinch of nutmeg if desired
Place 2 fillets on each plate and spoon some sauce over the top
