Grilled River Trout with Lime and Wild Mushrooms
⏳ Time
40 minutes
🥕 Ingredients
19
🍽️ Servings
2
Description
Grilled river trout with lime and wild mushrooms
Ingredients
- Butter - 4.2 oz
- Fillet of Sturgeon - 10.6 oz
- Olive Oil - 0 fl oz
- Dried Chinese mushrooms - 0.4 oz
- Pickled Chanterelles - 0.9 oz
- Porcini Mushrooms - 2.5 oz
- Mini vegetables - 1.4 oz
- Shallot - 0.2 oz
- Parsley - 0.2 oz
- Pickled Chanterelles - 0.4 oz
- Thyme - 0.7 oz
- Garlic - 0.7 oz
- Salt - 0.1 oz
- Demi-Glace Sauce - 17.6 oz
- Vegetable Oil - 0 fl oz
- Cranberry - 8.8 oz
- Cognac - 1 fl oz
- Sugar - 0.7 oz
- Jam - 4.9 oz
Step by Step guide
Step 1
Combine thyme and garlic in vegetable oil, then add demi-glace, sugar, and cognac – reduce by one-third until concentrated. Add cranberry jam and butter for thickness. Blend everything and strain.
Step 2
Remove bones from the trout and cut into fillets. Sauté in olive oil, season with salt and pepper, and cook until done.
Step 3
For the garnish: Clean the champignon mushrooms, chanterelles, morels (previously soaked), and porcini mushrooms, and sauté in butter with the mini potatoes (previously boiled), shallots, parsley, salt, and pepper until cooked through.
Step 4
On a plate, place the cooked trout fillet, add the garnish beside it, and decorate with sprigs of birch and lime.
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