Mushroom Stuffed Trout
400g, 14oz chestnut mushrooms, washed and quartered.
2 tsp olive oil and extra for brushing
1 shallot or small onion, finely chopped
Salt and freshly ground black pepper
4 rainbow trout, cleaned and gutted
5 sprigs of dill, 1 chopped
2 – 3 sprigs of parsley chopped
1 lemon, thinly sliced
Put the mushrooms in a food processor and blend until finely minced. Heat the oil in a frying pan and add the onion. Cook, stirring occasionally until tender, then add the mushrooms and cook for 10 minutes until the juices have evaporated and the mixture is dry. Add salt and pepper to taste. Stir the chopped herbs into the mushrooms mixture and remove from the heat.
Wipe the fish dry and trim as necessary. Cut four pieces of baking parchment big enough to wrap each fish in. Place a fish in the centre of each piece and spoon the mushroom mixture into the cavity of each one, pressing it in and patting the body of the fish back over the stuffing. Brush lightly with oil and lay the lemon slices and a sprig of dill on each. Wrap in the parchment, sealing well so that the fish steams inside. Microwave each one on full power for about 4 minutes. (Microwaves vary so check your manufacturers instructions for precise cooking details).
Serve with fresh vegetables and new potatoes.
Nick Stephens from Bordeaux-Undiscovered has kindly suggested wine pairings for this recipe: Delicate White wines and Rosé pair very nicely with Trout - consider a chilled Mosel or Alsace Pinot Blanc. From Bordeaux-Undiscovered's range of wines the Chateau Ballan Larquette Rosé 2010 and White Chateau Ballan Larquette 2011 with its clean fresh style will enhance the eating of this beautiful straight forward dish. Serve both wines slightly chilled and encapsulate the delicate flavours of the Trout together with the fresh, well balanced acidity of the wines. Enjoy!