Trout filet, spinach and oven-roasted mushrooms
Trout filet cooked in an aromatic bouillon, we preferred to combine it with tender spinach leaves cooked in hazelnut butter and beautiful oven-roasted forest mushrooms.
Other recipes
Ingredients
Portions:
4
200 g
pink trout fillet
150 ml
aromatic bouillon
For the Spinach:
100 g
spinach leaves
20 g
butter
1 pinch
ground nutmeg
For the Oven-Roasted Mushrooms:
50 g
Parisian mushrooms
50 g
grey oyster mushrooms
1 piece
shallot, finely chopped
1 clove
garlic, minced
1 tbsp
olive oil
1 pinch
fine salt
1 pinch
ground white pepper
1 pinch
smoked paprika
1 pinch
Espelette
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 200°C (400°F).
- Place the trout fillet in a shallow pan and pour 150 ml of aromatic bouillon over it. Bring to a gentle simmer and cook for about 8-10 minutes, until the fish is cooked through.
- While the trout is cooking, melt 20 g of butter in a skillet over medium heat. Add 100 g of spinach leaves and a pinch of ground nutmeg. Sauté until the spinach is wilted and tender, about 3-4 minutes. Set aside.
- In a baking dish, combine 50 g of Parisian mushrooms, 50 g of grey oyster mushrooms, 1 piece of finely chopped shallot, and 1 clove of minced garlic. Drizzle with 1 tbsp of olive oil and season with a pinch each of fine salt, ground white pepper, smoked paprika, and Espelette. Roast in the preheated oven for 10 minutes until golden and fragrant.
- To serve, plate the trout fillet and top with sautéed spinach. Arrange the oven-roasted mushrooms around the fish. Serve immediately.
For a more intense flavor, let the mushrooms marinate in the olive oil and spices for 10 minutes before roasting.