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Trout: Whole Baked Trout with Mushrooms

Source of Recipe


Bon Appetit, February 1996






List of Ingredients



• 3 Tbsp butter
  
• 3 Tbsp vegetable oil
  
• 6 cups sliced mixed fresh wild mushrooms (such as portobello, crimini and stemmed shiitake; about 12 ounces)
  
• 1-1/2 cups chopped onion
  
• 1 large celery stalk, chopped
  
• 3 Tbsp minced fresh parsley
  
• 1-1/2 tsp dried thyme
  
• 3 ounces thinly sliced prosciutto, chopped
  
• .
  
• 4 whole trout (about 12 ounces each), cleaned, boned
  
• 2 Tbsp fresh lemon juice
  
• 1/4 cup (1/2 stick) butter, melted
  






Instructions



1. Melt 3 tablespoons butter with oil in heavy large skillet over medium heat. Add mushrooms, onion, celery, parsley and thyme; cook until mushrooms brown and all liquid evaporates, stirring frequently, about 20 minutes.
   
   
2. Remove from heat. Stir in prosciutto. Season filling to taste with salt and pepper. Cool. (Filling can be prepared 1 day ahead. Cover and refrigerate.)
   
   
3. Preheat oven to 350 degrees (F). Butter a large baking sheet. Open fish as for book. Drizzle with lemon juice. Sprinkle with salt and pepper. Spoon filling over one side of each fish, dividing equally. Fold second side over, encasing filling. Place stuffed fish on prepared sheet. Brush outside of fish with melted butter. Bake until cooked through, about 30 minutes. Transfer to platter.
   
   Serves 4