Chop the shalots and the leek in Julian. Wash the trout and dry on a cloth. Salpimentar.
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| Ingredients to make trout in mushroom sauce: |
| 4 clean trout of 250 g each 3 chopped shalots 1 leek 2 tablespoons olive oil The juice of a lemon 250 g mushrooms 50 g Butter 1 clove of garlic 150 ml of cream salt and white pepper 1 tablespoon of chopped parsley |
Ingredients to make trout in mushroom sauce:
2. In an oven source distribute the vegetable julienne with the oil and on top of the trout sprayed with the lemon juice.
3. Put in the preheated oven at 220 ° C and perfectly covered with aluminum foil, so that the fish does not burn.
4. Leave it for ten or 15 minutes and let stand out of the oven, covered with a cloth, to keep them temperate.
5. Meanwhile, clean the mushrooms eliminating the earthy end and chop them in regular cubes.
6. In a pan, we melt the butter, add the pressed garlic and mushrooms, we saute it ten minutes, letting the liquid reduce.
7. Add the liquid cream, salt and pepper, keeping it on the fire until the cream thickens.
8. Remove the skin from the trout and cover with very hot mushroom cream. Sprinkle with parsley and serve immediately.
