Simple Trout Duxelles

1. 1

   Preheat oven to 400u00b0F.

2. 2

   In a wide skillet over medium heat, melt the butter, then add the shallots and saute until fragrant, about 2 to 3 minutes.

3. 3

   Add the mushrooms to the pan along with a dash of salt and pepper. Keep the mushrooms moving in the skillet to avoid uneven cooking.

4. 4

   After 10-12 minutes, the mushrooms should have shrunken considerably, losing a lot of their liquid. Add the herbs and season the mixture to taste with a little additional salt and pepper, if necessary.

5. 5

   Rub the outside of each fish with the olive oil before placing them lengthwise on a baking sheet. Divide the mushroom mixture in half, spooning one portion into the cavity of each trout.

6. 6

   Bake for about 20 minutes, or until the flesh of the trout is white and opaque. Serve immediately alongside a good ale and a crisp salad, a nice rice pilaf or a pile of roasted vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.