Stuffed Rainbow Trout with Glazed Carrot Shreds and Chestnut Mushrooms
A beautiful fish stuffed with peppers and mushrooms; also I will show you how to make a creamy chive sauce to compliment this dish.
If you need to know how to clean and trim the trout you can find out here you can leave the head and tail on for this recipe.
You will need;
1 – Whole Rainbow Trout
1 – Red or Orange Pepper (chopped)
100 Gm - Chestnut Mushrooms (chopped)
150 Gm – Chestnut Mushrooms (quartered)
1 – Clove of Garlic
Salt and freshly Ground Pepper
A little olive Oil
3 – Medium Carrots
75 Gm - Butter
For the sauce;
100 Ml – Double Cream
1 tablespoon – Fresh Chives (finely chopped)
½ teaspoon – Garlic Granules
Salt and Freshly Ground Pepper
50 Gm – Butter
Fry the chopped mushrooms and pepper in a little olive oil on a medium heat for about 5 minutes.
Lay the trout in tin foil and stuff it with the fried mushrooms and pepper.
Then wrap it and put it in a pre - heated 180°c oven for 30 minutes. After 30 minutes remove from the oven unwrap it and put it back in on 200°c for 10 minutes, this will crisp up the skin.
While your fish is in the oven you can make the glazed carrots, fry the quartered mushrooms and make the sauce.
Cut the carrots in half long ways and using a speed peeler shred them.
Melt the butter in a pan place the carrots in and cover with a little water, then cook until nearly all the water has gone, this should take about 10 – 15 minutes.
To make the sauce, gently fry the chives and garlic granules in butter for 5 or 6 minutes, now add the cream and cook for about 10 minutes on a low to medium heat, season with salt and pepper.
Serve on the side in a sauce jug.