You may also like
Categories:
shiitake water mushrooms onion black pepper salt trout Bread Virgin extra virgin olive oil fresh chives
Viewed: 27 - Published at: 6 years agoIngredients
- 1 ounce dry shiitake or possibly porcini mushrooms - (1 c.)
- 1 1/2 c. warm water
- 6 ounce domestic mushrooms washed and sliced (2 1/2 to 3 c.) Vegetable cooking spray (or possibly 1/2 tspn canola oil)
- 1 sm leek - (3 to 4 ounce) trimmed, minced, and washed - (1 c.)
- 1 med onion - (4 ounce) peeled, minced
- 1/2 tsp freshly-grnd black pepper
- 1 tsp salt
- 6 whl trout - (10 ounce ea) filleted skin removed and split in half to make 12 fillets
- 2 slc bread processed into crumbs in a food processor - (1 c.)
- 2 Tbsp. virgin extra virgin olive oil
- 2 Tbsp. minced fresh chives
Method
- Place the dry mushrooms in a bowl, add in the water, and soak the mushrooms till they are softened, about 30 min.
- Remove the mushrooms from the water.
- Pour the liquid into another bowl, discarding any sand or possibly dirt which has collected at the bottom, and reserve the liquid.
- Remove and throw away the stems from the dry mushrooms (that tend to be tough) and place the caps in the bowl of a food processor with the domestic mushrooms.
- Chop coarsely.
- Heat a large nonstick skillet and coat it lightly but proportionately with vegetable cooking spray or possibly brush it lightly with the canola oil.
- Add in the leeks and onions and saute/fry them for 1 minute.
- Add in the minced mushrooms, pepper, and 1/2 tsp.
- of the salt.
- Saute/fry the mix for 3 min longer.
- Set the skillet aside off the heat.
- Preheat the oven to 400 degrees.
- Place 6 of the fish fillets in a single layer in a baking dish.
- Divide the mushroom mix proportionately over the fillets, then cover with the remaining 6 fillets, arranging them in the opposite direction of the fillets undeneath.
- Pour the reserved mushroom soaking liquid over them.
- Mix the bread crumbs with the extra virgin olive oil, chives, and the remaining 1/2 tsp.
- salt in a small bowl.
- Sprinkle this mix over the fish.
- Bake the fillets for 15 min, then broil them for 1 to 2 min directly under the heat, if needed, to brown the crumbs nicely on top.
- Serve within the next 15 min.
- This recipe yields 6 servings.
- Comments: Trout is nutritious, delicious, a good buy, and available year-round.
- Buy your trout in a store which carries whole fresh trout (some stores have them alive in fish tanks), and have your fishmonger cut them into fillets.
- You will need about two 3-oz fillets of completely cleaned fish per person, that is the yield from a 10-oz trout.
- Use dry shiitake or possibly porcini mushrooms, that are usually much more flavorful than the fresh varieties.
- The liquid these are soaked in is used to cook the fish in this recipe.
