Baked Trout with Wild Mushrooms

Delicious baked trout with wild mushroom that is easy to prepare and gluten free

Baked Trout with Wild Mushroom (4 servings)

Baked Trout with Wild Mushroom Ingredients

4 whole rainbow trout, cleaned
juice of 1 lemon
15 ml / 1 tbsp chopped fresh parsley
30 ml / 2 tbsp olive oil
2 shallots finely chopped
1 garlic clove, crushed
350g / 12 oz mixed fresh wild mushroom chopped
15 ml / ruby port or Madeira
30 ml / 2 tbsp crème fraiche
salt and ground black pepper
chopped fresh parsley, to garnish

Baked Trout with Wild Mushroom Nutritional Information (Per Portion

Energy          - 330 Kcals/924 kJ
Fat, Total      - 18.4g
saturated fat   - 3.9g
Protein           - 38.3
Carbohydrate - 1.92 g
Fiber               - 1.3g

Baked Trout with Wild Mushrooms

1. Preheat the oven to 180 degree C / 350 degree F / Gas 4. Place the trout, side by side, in a lightly greased, shallow, ovenproof dish. Pour over the lemon juice and sprinkle over the parsley.

2. Cover the foil and bake for 30 - 40 minutes until the fish is cooked, tender and beginnign to flake.

3. Meanwhile, heat the oil in a frying pan, add the shallots, and garlic, and cook gently for 3- 5 minutes until the shallots have softened, stirring them occasionally. Add mushrooms and cooked gently for about 5 minutes until the are just cooked, stirring frequently.

4. Add the port or Madeira, increase the heat and cook, stirring, for a few minutes until most of the liquid has evaporated. Ad the crème fraiche, season to taste with salt and pepper and mix well.

5. Place the cooked trout and four warmed serving plates and spoon a little of the mushroom sauce over each fish on either side of it. Sprinkle a little chopped parsley over each fish and serve immediately.

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