The salmon trout with porcini mushrooms is a simple, tasty fish main course that is very quick to prepare, a delicate and elegant dish that I prepared using frozen sautéed vegetables and porcini mushrooms.
It’s the first time I’ve cooked and tasted this type of trout and it has very tender flesh that really breaks with a breadstick and has a very pleasant delicate flavor.
The RAINBOW SALMON TROUT is a trout whose flesh turns salmon-colored thanks to a diet rich in carotenoids that make it so colorful.
HOW TO COOK SALMON TROUT?
As I mentioned, the flesh of this particular pink type of trout is very delicate and can be used in both first and main courses. Unlike salmon, the salmon trout costs very little and we can cook it in a skillet, in the oven, en papillote, or steamed, flavoring it with vegetables and tasty herbs.
If you accompany it with potatoes in addition to parsley, you can also make a potato mille-feuille flavored with aromatic herbs.
Like all fish, it should be consumed quickly, so keep it sealed in airtight containers in the refrigerator for 1 day at most, or freeze it for later consumption.
As I mentioned, this is the first time I have cooked and tasted it because when I make fish in the oven I often choose sea bass.
SEA BASS IN CRAZY WATER
or sea bream
SEA BREAM EN PAPILLOTE WITH SEAFOOD
SALMON TROUT WITH PORCINI MUSHROOMS
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 fillets salmon trout
- 1.8 oz sautéed vegetables (frozen)
- 1 clove garlic
- 1 leaf bay leaf
- 14.1 oz porcini mushrooms (frozen)
- 5.3 oz dry white wine
- 1 teaspoon peppercorns
- 1 sprig rosemary
- to taste extra virgin olive oil
- to taste salt
Tools
#adv
- Parchment paper
- Baking tray
- Skillet
Preparation of the Salmon Trout with Porcini Mushrooms Recipe
For this salmon trout main course, the preparation and cooking times are super quick, also because I used frozen sautéed vegetables and porcini mushrooms…
In a small pan, I put the frozen sautéed vegetables with a little extra virgin olive oil, add the frozen porcini mushrooms, and cook on high heat for 4/5 minutes.
Turn off and proceed to prepare a kind of warm marinade to pour over the fillets before being cooked in the oven.
In a small saucepan, I put the dry white wine, peppercorns, and bay leaf and reduce the liquid by half.
I lay the salmon trout fillets in a baking dish already lined with parchment paper.
Now I add the porcini mushrooms with their cooking base, the fresh rosemary sprig, and pour over the wine and herb reduction last.
Now just salt and bake in a preheated oven at 392°F for the salmon trout fillets with porcini mushrooms for about 10 minutes, no more, or they’ll become rubbery!
The fish dish is ready, serve it with some parsley potatoes or at least a potato-based side dish, at least for me!
Enjoy your meal!
SOURCE Modern cooking I don’t know the number sorry, I ripped out the recipe and off it went! 😜
