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Grilled river trout with linden and forest mushrooms
How to cook Grilled river trout with linden and forest mushrooms
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.
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