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Ingredientes
- 1 ounce dry shiitake or possibly porcini mushrooms - (1 c.)
- 1 1/2 c. warm water
- 6 ounce domestic mushrooms washed and sliced (2 1/2 to 3 c.) Vegetable cooking spray (or possibly 1/2 tspn canola oil)
- 1 sm leek - (3 to 4 ounce) trimmed, minced, and washed - (1 c.)
- 1 med onion - (4 ounce) peeled, minced
- 1/2 tsp freshly-grnd black pepper
- 1 tsp salt
- 6 whl trout - (10 ounce ea) filleted skin removed and split in half to make 12 fillets
- 2 slc bread processed into crumbs in a food processor - (1 c.)
- 2 Tbsp. virgin extra virgin olive oil
- 2 Tbsp. minced fresh chives
Direcciones
- Place the dry mushrooms in a bowl, add in the water, and soak the mushrooms till they are softened, about 30 min. Remove the mushrooms from the water. Pour the liquid into another bowl, discarding any sand or possibly dirt which has collected at the bottom, and reserve the liquid.
- Remove and throw away the stems from the dry mushrooms (that tend to be tough) and place the caps in the bowl of a food processor with the domestic mushrooms. Chop coarsely.
- Heat a large nonstick skillet and coat it lightly but proportionately with vegetable cooking spray or possibly brush it lightly with the canola oil. Add in the leeks and onions and saute/fry them for 1 minute. Add in the minced mushrooms, pepper, and 1/2 tsp. of the salt. Saute/fry the mix for 3 min longer. Set the skillet aside off the heat.
- Preheat the oven to 400 degrees.
- Place 6 of the fish fillets in a single layer in a baking dish. Divide the mushroom mix proportionately over the fillets, then cover with the remaining 6 fillets, arranging them in the opposite direction of the fillets undeneath. Pour the reserved mushroom soaking liquid over them.
- Mix the bread crumbs with the extra virgin olive oil, chives, and the remaining 1/2 tsp. salt in a small bowl. Sprinkle this mix over the fish. Bake the fillets for 15 min, then broil them for 1 to 2 min directly under the heat, if needed, to brown the crumbs nicely on top. Serve within the next 15 min.
- This recipe yields 6 servings.
- Comments: Trout is nutritious, delicious, a good buy, and available year-round. Buy your trout in a store which carries whole fresh trout (some stores have them alive in fish tanks), and have your fishmonger cut them into fillets. You will need about two 3-oz fillets of completely cleaned fish per person, that is the yield from a 10-oz trout. Use dry shiitake or possibly porcini mushrooms, that are usually much more flavorful than the fresh varieties. The liquid these are soaked in is used to cook the fish in this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 6 servings | |
| Calories 210 | |
| Calories from Fat 95 | 45% |
| Total Fat 10.65g | 13% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 499mg | 21% |
| Potassium 434mg | 12% |
| Total Carbs 9.35g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.46g | 1% |
| Protein 18.91g | 30% |
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