Valentine's Recipes > Trout with Mushroom Stuffing
Starter - Cupid's Spinach Tantaliser
Main Course - Truite de Vénus
Dessert - Cranberry Heart Throb
6 tablespoons butter
1 small onion, finely chopped
8 heaped tablespoons mushrooms, finely chopped
juice half lemon
1 tablespoon chopped fresh parsley
1 tablespoon fresh white breadcrumbs
salt and freshly ground black pepper
lemons wedges
(see measure conversions for more information)
- Add the onion and fry gently for about 5 minutes until lightly browned.
- Add the mushrooms to the onion with the lemon juice and cook gently for 5 minutes until the mushrooms are soft and all the liquid has evaporated.
- Remove the pan from the heat and stir in the parsley and breadcrumbs.
- Season with salt and pepper to taste and allow to cool.
- Fill each trout with mushroom stuffing.
- Put each trout in a piece of baking foil and dot with the remaining butter.
- Season the fish with salt and pepper.
- Fold the foil to form two parcels.
- Cook at 190oC/375oF/gas mark 5 for about 30 minutes.
- After the 30 minutes, open both parcels carefully and check that the fish is properly cooked. If not allow to cook for a few minutes with the foil open.
- When ready, remove fish from foil and serve with lemon wedges and saute potatoes and petits pois.
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Comment Script
This recipe is part of the Valentine's 2007 Recipes Menu
Starter - Cupid's Spinach Tantaliser
Main Course - Truite de Vénus
Dessert - Cranberry Heart Throb
How to make trout with mushroom stuffing:
Also known as "Truite de Vénus". Trout is a delicate tasting fish which always makes a meal special.
Ingredients
2 fresh or frozen trouts, gutted and cleaned6 tablespoons butter
1 small onion, finely chopped
8 heaped tablespoons mushrooms, finely chopped
juice half lemon
1 tablespoon chopped fresh parsley
1 tablespoon fresh white breadcrumbs
salt and freshly ground black pepper
lemons wedges
(see measure conversions for more information)
Method
- Melt 2 tablespoons of the butter in a frying pan.- Add the onion and fry gently for about 5 minutes until lightly browned.
- Add the mushrooms to the onion with the lemon juice and cook gently for 5 minutes until the mushrooms are soft and all the liquid has evaporated.
- Remove the pan from the heat and stir in the parsley and breadcrumbs.
- Season with salt and pepper to taste and allow to cool.
- Fill each trout with mushroom stuffing.
- Put each trout in a piece of baking foil and dot with the remaining butter.
- Season the fish with salt and pepper.
- Fold the foil to form two parcels.
- Cook at 190oC/375oF/gas mark 5 for about 30 minutes.
- After the 30 minutes, open both parcels carefully and check that the fish is properly cooked. If not allow to cook for a few minutes with the foil open.
- When ready, remove fish from foil and serve with lemon wedges and saute potatoes and petits pois.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Valentine's Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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