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Ingredients
Trout with Creamy Mushroom Sauce
- For the trout
- 2 fresh Arctic Chars (each 600 grams)
- 1 lemon (organic)
- salt
- freshly ground peppers
- butter (for the pan)
- For the cream sauce
- 600 grams mixed Wild mushroom (such as porcini mushrooms, chestnuts)
- 1 garlic clove
- 2 Tbsps clarified butter
- 250 milliliters dry white wine
- 1 lemon (organic)
- 100 grams Crème fraiche
- salt
- freshly ground peppers
- For the garnish
- 3 sprigs parsley
Preheat the oven to 180°C (approximately 350°F) convection. Butter a baking dish.
Rinse the fish, pat dry, drizzle and season inside and out with the squeezed lemon juice and salt and pepper. Place the trout into the baking dish.
For the cream sauce, clean the mushrooms and cut smaller if necessary. Peel garlic and chop finely. In a large skillet heat the butter, sauté garlic briefly, add mushrooms and cook about 5 minutes on high heat until the liquid has evaporated somewhat. Deglaze with wine. Stir in the squeezed lemon juice with creme fraiche, and season with salt and pepper.
Fill the fish with some of the mushroom sauce, then pour remaining mushrooms and the sauce over the fish.
Bake the trout 20-30 minutes, basting occasionally with the sauce. Serve garnished with parsley.
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |