- Home
- Recipes
-
Categories
- Trick (90)
- Collection of recipes (500)
- There are common allergens (402)
- Just (404)
- Impressive recipe (302)
- Hot dishes for new year (137)
- Garlic season (135)
- Carrot season (92)
- Recipe with video (76)
- In 30 minutes (114)
- Green season (133)
- Does not contain common allergens (102)
- The island (91)
- Low calorie (112)
- Tomato season (71)
- About
- Contact
Grilled river trout with linden and forest mushrooms

Step-by-Step Cooking Instructions
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.
Ingredients
Reviews: 0
Have you already prepared this recipe? Tell what you think.
Write a review
Related Recipes

Karelian trout with baked celery and cranberries
Karelian trout is a small fish, but tasty. There is no excess fat in it and it is convenient to serve it in portions, especially if you add some interesting ingredients. Try roasting a celery tuber, mixing finely chopped cilantro with cranberries, an

Salad with smoked trout, zucchini and fried bread
This salad is not only bright, but also satisfying. It can be served for both lunch and dinner. It is prepared simply, and if you add it with a glass of white wine, it will definitely turn any weekday into a small holiday.

Karelian trout with baked celery and cranberries
Karelian trout is a small fish, but tasty. There is no excess fat in it and it is convenient to serve it in portions, especially if you add some interesting ingredients. Try roasting a celery tuber, mixing finely chopped cilantro with cranberries, an

Salad with smoked trout, zucchini and fried bread
This salad is not only bright, but also satisfying. It can be served for both lunch and dinner. It is prepared simply, and if you add it with a glass of white wine, it will definitely turn any weekday into a small holiday.