Grilled river trout with linden and forest mushrooms

Ingredients

• trout fillet 300 g
• olive oil 10 g
• morel 10 g
• champignons 25 g
• white mushrooms 70 g
• potatoes mini 40 g
• shallot garlic 5 g
• butter 20 g
• parsley 5 g
• chanterelles 10 g
• thyme 20 g
• garlic 20 g
• salt 2 g
• demi-glace sauce base 500 g
• vegetable oil 5 g
• cranberry 250 g
• cognac 40 ml
• sugar 20 g
• cranberry jam 140 g

Cooking

Step 1

We throw thyme, garlic into vegetable oil, then add demi-glace, granulated sugar, cognac - we evaporate everything by 1/3 part to the concentrate. Add cranberry jam and add butter to thicken. We pierce everything with a blender, wipe through the shinua.

Step 2

We clean the trout from bones and cut it into fillets. Fry in olive oil, salt, pepper and bring to readiness.

Step 3

Mushrooms champignons, chanterelles, morels (pre-soaked) and porcini mushrooms are cleaned and fried in butter along with mini potatoes (pre-cooked), shallots, parsley, salt, pepper and bring everything to readiness.

Step 4

Put the finished trout fillet on a plate, put a side dish next to it, and decorate with birch and linden branches.