The Ducale trout (2)
Instructions
Place the mushrooms to soak in warm water for a half-hour.
Squamate, empty and wash the fish well.
Remove the mushrooms from the soaking, wash, drain and chop.
Add the chopped parsley, shallots and half a chopped onion.
Stir and add to mixture 30 g of butter, salt and pepatelo and use to stuff the inside of the trout.
Sew the belly with a bit of colorless wire to prevent the leak of the filling.
Place the trout in a fish Kettle, add the onion cut in half, the carrot, the celery rib and white peppercorns.
Cover the fish with the wine.
Cook the trout at moderate flame and when it is cooked, remove it with a special basket or with the help of a shovel, leaving the cooking liquid.
Strain it thoroughly, put it in a small saucepan and let it reduce to fire enough live combining the remaining butter well mixed with a tablespoon of flour.
When the sauce will become smooth and thickened rightly pour over trout and serve immediately.
If you want to accompany the trout with a white sauce instead of Brunette, you can replace the white wine with red wine type Barbaresco.
Ingredients and dosing for 4 persons
- 1 1000 g trout
- 60 g of butter
- 20 g of dried mushrooms
- 1 bottle of type white wine trebbiano d'abruzzo
- == 1 finely chopped shallot
- 1/2 tablespoon of chopped parsley
- 1 carrot
- 1 costa of celery
- 1/2 chopped onion
- 1 onion cut in half
- 3 grains of white pepper
- 1 tablespoon of white flour
- Salt
- Fresh ground pepper