There is something about fresh roasted fish that always appeals to me. This simple preparation really allows the fish to be the star of the meal.
Trout are fresh water fish, with firm textured flesh and a medium to high (good) fat content. Rainbow trout is probably the best known and one of the most popular varieties in the world. Being a mild, white fish with a light, clean flavor and just a touch of ‘sweetness’, makes it perfect for even a non-fish lover.
Rainbow trout fillets vary from ivory to pink as they belong to the same family as salmon. They’re most often fried but can be poached, baked, steamed, grilled or broiled. Whole trout is often stuffed before being cooked. Mushrooms and fish are an underrated combination but a good one nonetheless. Fish cook very quickly so its important to make sure the stuffing is cooked first.
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- 4 Rainbow Trout, cleaned & scaled
- 2 Tbsp butter,
- 3 green onions, finely chopped
- 2-3 stalks celery, finely chopped
- 125 gm fresh mushrooms, finely chopped
- salt & pepper
- 1/4 cup breadcrumbs
- 3 Tbsp heavy cream
- 1 Tbsp fresh fennel, chopped
- 1 tsp chives, chopped
- 1/2 cup flour
Ingredients
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- Preheat oven to 375 F.
- Clean & scale trout; set aside.
- In a saucepan, heat butter. Add onions & celery; sauté for 3 minutes. Stir in mushrooms & season well; continuing to cook 3 more minutes. Add breadcrumbs & mix well. Add cream, fennel & chives; cook 3 minutes.
- Remove pan from heat & stuff trout. Tie with string. Dredge with flour & bake 12-15 minutes.