Trout Baked in Champagne

Main Dishes | Japanese cuisine

⏳ Time

1 hour 50 minutes

🥕 Ingredients

🍽️ Servings

Description

Trout baked in champagne

Ingredients

Fillet of Sturgeon - 10.6 oz
Leek - 1 piece
Dry Champagne - 4 tablespoons
Courgette - 0.9 oz
Carrot - 0.9 oz
Green peppercorns - to taste
Salt - to taste
Wheat Flour - 1 teaspoon
Fish Oil - 2 glasses
Dry White Wine - 4 tablespoons
Pickles - 1.8 oz
Aspen mushrooms - 5.3 oz
Bay leaf - 1 piece
White Pepper (whole) - a pinch
Lemon - 1 piece

Step by Step guide

Step 1

Rinse the trout fillet and drizzle with lemon juice. Cut the leek (white part), carrot, and zucchini into thin strips and place half on a parchment-lined baking sheet.

Step 2

Place the trout fillet on top of the vegetables, then add the remaining vegetables, oregano, champagne, salt, and white pepper. Bake in a preheated oven at 482°F for 15 minutes.

Step 3

For the sauce, toast the flour in a dry pan, then dilute with warm fish broth while whisking. Peel the cucumber, cut it into strips, and simmer in a small amount of water for 10–15 minutes.

Step 4

Sauté the mushrooms in a well-heated pan for 10–15 minutes. Reduce the wine slightly and add it to the sauce, simmering for 5 minutes. Incorporate the cucumbers, mushrooms, pepper, and bay leaf, cooking on low heat for 15–20 minutes.