TROTELLE ALLA SAVOIA – Baked Trout with Mushrooms
Ingredients
4 cleaned, whole trout, ½ to ¾ pound each, with heads and tails left on, or substitute with thoroughly defrosted frozen trout
salt
Freshly ground black pepper
Flour
2 tbsp. butter
2 tbsp. extra-virgin olive oil
½ pound fresh mushrooms, thinly sliced
1 tsp. lemon juice
¾ cup thinly sliced scallions (white part plus 2 to 3 inches of green)
¼ cup fresh white bread crumbs (about 1 slice of white bread toasted and crumbled)
Heat the oven to 425º Fahrenheit.
Wash the trout, inside and out, under cold running water and pat them dry with paper towels.
Season the trout lightly with salt and pepper, then roll them in flour and brush or shake off the excess.
In a heavy 10 to 12 inch skillet, heat the oil over high heat; be careful to not let the oil burn – just 20 seconds.
Add the trout and cook them for 4 to 5 minutes on each side, or until they are golden brown.
While the trout are cooking, slice the mushrooms.
Carefully transfer the trout to a plate.
In the same skillet, melt 1 tbsp. of butter over moderate heat. Add the sliced mushrooms, sprinkle them with lemon juice, and shaking the skillet almost constantly, cook for about 3 minutes, or until they glisten with butter and are slightly softened.
While the mushrooms are cooking, slice the scallions (green onions).
With a slotted spoon, remove the mushrooms from the skillet and spread them over the bottom of an oil-sprayed ovenproof baking dish just large enough to hold the 4 trout in one layer.
Melt 1 tbsp of butter in the same skillet, add the scallions and cook them for 1 minute.
Then with a slotted spoon transfer them to a bowl. In the remaining butter of the same skillet, lightly brown the bread crumbs.
Arrange the browned trout (adding any juices that have accumulated on the platter) on top of the mushrooms in the baking dish.
Sprinkle them with the crisped bread crumbs and spread the scallions on top.
Bake on the middle shelf of the oven for 10 minutes, or until the crumbs and the scallions are brown.
Serve directly from the baking dish.
Serves 4
Preparation and Cooking Time: 30 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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