Whole stuffed trout with mushrooms and brown butter

Name: Whole stuffed trout with mushrooms and brown butter
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 150g butter; 1 small onion, peeled and finely chopped; 1 cups finely chopped button mushrooms; 1 sprig tarragon; 2 tbsp brandy; 1 cup fresh breadcrumbs; 2 small trout (about 25cm long each); lemon wedges, to serve; 2 tbsp finely chopped parsley, to serve; 

Adam Liaw

March 21, 2016

Whole stuffed trout with mushrooms and brown butter.William Meppem

easyTime:< 30 minsServes:4

Mushrooms and fish are an underrated combination but it's one that's perfect for autumn. Fish cook very quickly so for stuffed fish it's very important to make sure the stuffing is cooked first.

Ingredients

150g butter
1 small onion, peeled and finely chopped
1 cups finely chopped button mushrooms
1 sprig tarragon
2 tbsp brandy
1 cup fresh breadcrumbs
2 small trout (about 25cm long each)
lemon wedges, to serve
2 tbsp finely chopped parsley, to serve

Method

1. Heat half the butter in a frying pan and fry the onion, mushrooms and tarragon until softened. Add the brandy and flambe. Stir through the breadcrumbs to bring a rough stuffing together.
2. Spoon the stuffing into the cavity of the fish and tie the fish with a few pieces of string to hold the stuffing in.
3. Heat the remaining butter in the pan and fry the trouts for about five minutes each side until cooked through and golden, and the butter has turned a nutty brown. If the butter is browning too fast, add a little extra butter to keep the temperature down.
4. Squeeze over a few lemon wedges and remove from the heat. Scatter with parsley and serve the trout with additional lemon wedges.