Tender Trout with Porcini Mushrooms

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

You can garnish with pieces of broccoli and olives. I prepared the trout for dinner, so I used broccoli as a side dish instead of regular potatoes. It turns out to be very tender fish. The porcini mushrooms add a special flavor. Try making it, and you won't regret it!

Ingredients

Trout - 21.2 oz
Porcini Mushrooms - 14.1 oz
Semi-soft cream cheese - 7.1 oz
Milk - 7 fl oz
Lemon - 1 piece
Salt - to taste
Fresh basil leaves - to taste
Olive Oil - to taste
Butter - 3.5 oz

Step by Step guide

Step 1

Cut the trout fillet into equal pieces (approximately 2x5 cm). Place the pieces in a bowl. For the marinade, use the juice of one lemon. Sprinkle with salt, sugar, and basil. Mix thoroughly and let sit for about twenty minutes.

Step 2

Put 100 grams of butter in a skillet and let it heat up. Then immerse the pieces of trout in the hot oil. Fry for about five minutes on each side.

Step 3

Slice the mushrooms. Sauté in olive oil for about ten minutes. Then add 0.5 cup of milk to the mushrooms and simmer for 5-10 minutes. If you don't have fresh or boiled (frozen) porcini mushrooms, you can use dried ones, soaked and chopped beforehand.

Step 4

Transfer the fish to a pot, top with the mushrooms. Pour everything with the cheese-milk sauce. For the sauce, place the cheese in hot milk and stir until smooth. Let the fish with mushrooms simmer for about 5-10 minutes.