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1
Place the dry mushrooms in a bowl, add in the water, and soak the mushrooms till they are softened, about 30 min.
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2
Remove the mushrooms from the water.
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3
Pour the liquid into another bowl, discarding any sand or possibly dirt which has collected at the bottom, and reserve the liquid.
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4
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.
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5
Chop coarsely.
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6
Heat a large nonstick skillet and coat it lightly but proportionately with vegetable cooking spray or possibly brush it lightly with the canola oil.
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7
Add in the leeks and onions and saute/fry them for 1 minute.
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8
Add in the minced mushrooms, pepper, and 1/2 tsp.
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9
of the salt.
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10
Saute/fry the mix for 3 min longer.
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11
Set the skillet aside off the heat.
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12
Preheat the oven to 400 degrees.
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13
Place 6 of the fish fillets in a single layer in a baking dish.
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14
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.
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15
Pour the reserved mushroom soaking liquid over them.
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16
Mix the bread crumbs with the extra virgin olive oil, chives, and the remaining 1/2 tsp.
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17
salt in a small bowl.
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18
Sprinkle this mix over the fish.
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19
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.
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20
Serve within the next 15 min.
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21
This recipe yields 6 servings.
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22
Comments: Trout is nutritious, delicious, a good buy, and available year-round.
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23
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.
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24
You will need about two 3-oz fillets of completely cleaned fish per person, that is the yield from a 10-oz trout.
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25
Use dry shiitake or possibly porcini mushrooms, that are usually much more flavorful than the fresh varieties.
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26
The liquid these are soaked in is used to cook the fish in this recipe.
