Grilled river trout with linden and forest mushrooms

Name: Grilled river trout with linden and forest mushrooms
Total time: 30 min
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

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Cooking time: 30 min

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.

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

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Cookinero

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