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4 Speckled trout
4 tb Butter
2 tb Parsley, chopped
4 tb Mushrooms, chopped
2 tb Shallots, chopped
2 Pieces stale bread
Salt & pepper to taste
Clean, wash and dry trout and simmer for 15-18 minutes in sufficient fish stock stock to cover, or until fish is flaky. Lightly saute` the mushrooms, onion and parsley. Soak the stale bread in some fish stock, squeeze out,and add it to 1/4 Cup of the fish stock, and blend with the mushrooms, onion and parsley. Season.
Place the trout fillets on a hot platter and spread the herb mixture over them.
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