How to make the Stuffed Trout:
Gut, clean and bone the trout. Wash, pat-dry and set aside. Chop the shallots, mushrooms and parsley. Salt to taste, add peppercorns and half of the butter cut into pea-size pieces.
Prepare a smooth mixture, then stuff the fish with it. Put the onion, the carrot and celery cut into pieces into a fish poacher. Lay the trout on top and cover with red wine. Cook over low heat. When the trout is done, remove from poacher, skin, place in a serving platter, and keep warm.
Filter the cooking liquid. Let it reduce a bit then add the butter whisking vigorously to prevent separation, and cook until the sauce is very hot. Adjust seasoning, pour the sauce on the trout and serve immediately.
Recipe courtesy of The Italian Trade COmmission.
Serves 4
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