4 fresh trout fillets, whole, cleaned (360 g)
Salt and black pepper to taste
Filling
2 tablespoons of heavy cream
1 tablespoon of butter
250g of fresh mushroom dices
1 diced onion
Salt and black pepper to taste
Stock
2 cups of water
1/2 cup of dry white wine
2 carrots, peeled and sliced
1 turnip, peeled and sliced
1 piece of salted sausage, sliced
1 pinch of salt
Herb butter
1/2 cup of chopped fresh herbs (parsley, dill, etc.)
1/2 cup of soft butter
1 tablespoon of vinegar
Salt and black pepper to taste
4 fresh trout fillets, whole, cleaned (360 g)
Salt and black pepper to taste
Filling
2 tablespoons of heavy cream
1 tablespoon of butter
250g of fresh mushroom dices
1 diced onion
Salt and black pepper to taste
Stock
2 cups of water
1/2 cup of dry white wine
2 carrots, peeled and sliced
1 turnip, peeled and sliced
1 piece of salted sausage, sliced
1 pinch of salt
Herb butter
1/2 cup of chopped fresh herbs (parsley, dill, etc.)
1/2 cup of soft butter
1 tablespoon of vinegar
Salt and black pepper to taste
Season the fish with salt and black pepper
Make the filling
Combine all ingredients, stuff the trout, and place them in a baking dish
Stock
Bring all ingredients to a boil, except for the wine
When boiling, reduce heat and cook for 10 minutes
Add the wine and cook for another 10 minutes
Reserve one cup of stock and vegetables
Pour the remaining stock over the trout
Bake in high heat for 20 minutes
Herb butter
Combine all ingredients, except for vinegar
Reserve in refrigerator
Bring reserved stock (without vegetables) to a boil for 5 minutes
Slowly add the butter, whisking
Add vinegar and mix
Serve trout with the sauce and reserved vegetables.
