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BAKED FISH WITH MUSHROOM-CREAM CRUST
Baked fish with mushroom-cream crust
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How to:

Debone a trout

Deboning trout is not for the faint hearted, we demonstrate the correct way to debone a whole trout and serve it spice-rubbed and stuffed.

Follow the steps and you'll get it right the first time. For the text version of this recipe (which you can add to your online recipe book), click the link: spice-rubbed and stuffed whole roasted trout

We also have some great easy fish recipes here.

 



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Recipe by: Phillippa Cheifitz
Serves: 2 to 4
Dietary considerations: Low carb / Dairy free
Category: Easy
Prep time: 20 minutes
Cooking time: 10 minutes
Ingredients:
2 whole rainbow trout
Oil, for greasing
Sea salt and freshly ground black pepper
2 t lemon juice
Sorrel leaves, for serving
For the mushroom-cream crust, pound together:
120 g shiitake or porcini mushrooms, trimmed and chopped
20 g dried exotic mushrooms
2 cloves garlic, crushed
1 cup fresh breadcrumbs
½ cup crème fraîche
Sea salt and freshly ground black pepper, to taste
Cooking instructions:

Preheat the oven to 200°C. Snip the fins off the fish, then cut down the slit sides and open out flat. Cut out the centre bones and pull out any remaining bones, then remove the heads. Rinse and dry well.

Place skin-side down on a baking sheet lined with lightly oiled baking paper. Season and drizzle with lemon juice. Spoon on the crust topping, then bake for 10 minutes, or until pale golden and the fish is just cooked. Garnish liberally with sorrel leaves and serve.
Wine: Waterford Chardonnay 2009


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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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