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    Braised Stuffed Trout


    Source of Recipe


    Internet

    List of Ingredients




    1 c Dried Shiitake Mushrooms
    1 1/2 c Hot Water
    6 oz Sliced Raw Mushrooms
    Vegetable Cooking Spray
    1 c Chopped, Washed Leek
    1 md Onion, chopped
    1/2 ts Ground Black Pepper
    1 ts Salt
    12 Whole Trout Fillets
    1 c Fresh Bread crumbs
    2 tb Virgin Olive Oil
    2 tb Chopped Fresh Chives

    Recipe



    Place the dried mushrooms in a bowl, add the water and soak the mushrooms
    until they are softened, about 30 minutes. Remove the mushrooms from the
    water. pour the liquid into another bowl, discarding any sand or dirt
    which has collected at the bottom, and reserve the liquid.

    Remove and discard the stems from the dried mushrooms and place the caps
    into the bowl of a food processor, along with the war mushrooms. Chop
    coarsely.

    Heat a large nonstick skillet and coat it lightly but evenly with
    vegetable cooking spray. Add the leeks and onions and aute them for 1
    minute. Add the chopped mushrooms, pepper, and 1/2 teaspoon of the salt.
    Saute the mixture for 3 minutes longer. Set the skillet aside off theheat.

    Preheat the oven to 400F degrees. Place 6 of the fish fillets in a single
    layer in a baking dish. Divide the mushroom mixture evenly over the
    fillets, then cover with the remaining 6 fillets, arranging them in the
    opposite direction of the fillets underneath. Pour the reserved mushroom
    soaking liquid over them.

    Mix the bread crumbs with the olive oil, chives, and remaining 1/2 teaspon
    salt in a small bowl. Sprinkle this mixture over the fish. Bake the
    fillets for 15 minutes, then broil them for 1 to 2 minutes directly under
    the heat to brown the crumbs on top.

 

 

 


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