This recipe is pretty easy, even though it comes directly from the Le Cordon Bleu School in Paris. However, when I made this dish at LCB in 2012, we had to fillet the trout leaving both the head and the tail on- not an easy feat!
No need to take things that far with this dish, though. You can find already filleted trout, although I usually have to remove some of the small ‘pin bones’ that are still hidden in the trout.
I like trout because it has a milder taste than salmon, thus you can embellish it nicely with sauces and various garnishes. And I love it when the trout comes out of the oven and I gently peel back the skin to see that lovely pink flesh!
To make this dish, you first dice up some mushrooms, shallots and chives and then heat on the stove top with a little butter. Spread the filling on one half of the trout, leaving a little margin around the edges.
Then, fold the top half of the trout over the lower half to create a ‘sandwich’:
Bake the trout with the stock and white wine, then thicken the sauce with a little butter and cream. It’s like living in Paris, but without all the fuss!
Pre-heat oven to 350 F. (180 C). Fillet the trout and remove all the pin bones (or you can buy the trout already filleted with the skin on). Dice up finely the shallots, mushrooms and chives. Sauté in 2 tbsp butter on the stovetop- add a dash of cream for additional moisture; season with salt and pepper. Spread the filling over 1/2 of the trout, leaving a small margin on the outside of the fish. Fold the other ½ of the trout over to form a ‘sandwich.’ Finely dice two shallots and place in the bottom of a baking pan or casserole dish, large enough to contain the trout. Place the stuffed trout on top of the shallots, then add the stock and wine to the pan. Cover the pan with foil and bake for 8-10 minutes at 180 C. until the fish is cooked. Gently remove the trout from the pan and keep warm. Transfer the pan juices to a small saucepan and reduce by at least 1/3 (about 10 minutes). Add the butter and cream to the reduced liquid and season with salt and pepper. Re-warm the stuffed trout, gently peel back the skin and serve on a plate with the sauce. If desired, garnish with some glazed carrots and several pieces of chives.Trout stuffed with mushrooms + white wine sauce
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7 Comments
John / Kitchen Riffs
October 23, 2018 at 12:28 pmTerrific looking dish! Trout has such a great flavor, and takes so well to sauces. Love that mushroom stuffing — sounds wonderful. Nice recipe — thanks.
Juliana
October 24, 2018 at 2:50 amOh Fran…I absolutely love the new look of your blog (maybe not so new…sorry), so refreshing and full of energy…I will need a big chunk of time to explore it…
Yes, I had a big technical issue with the website, after months of work and frustration we were able to retrieve most of the posts, but sadly lost all the comments…I am back and again enjoying sharing what happens in my kitchen…
Now, your trout recipe…looks amazing and you make it look so easy as I can count on my fingers how many times I cooked whole fish…I will try to use fillet, the mushroom filling with the wine sauce just sounds so delicious!
Have a wonderful week!
lisaiscooking
October 28, 2018 at 3:54 amWhat a great stuffing for trout! And, beautiful presentation.
John Ocean
January 3, 2020 at 4:20 amThis recipe for fish with mushrooms and white wine looks amazing. I love trout recipes for their mild flavor. Thanks for sharing.
marie johson
January 29, 2020 at 5:09 amWonderful dish. My family and I loved it. Thanks you so much.
Tibenabvi
April 3, 2020 at 5:45 pmThank you SO very much! So happy you like those darling mushrooms:-)
Wishing you a lovely rest of your day!
Best,
Jessica
July 19, 2020 at 11:55 amFran, you have a gorgeous website! I cannot wait to try this recipe, thanks for sharing this.