Trout with Field Mushrooms

Name: Trout with Field Mushrooms
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: Trout fillets; 500 grams field mushrooms, cleaned and peeled; 150ml port; 2 eggs; 4 spring onions; 25 grams mixed herbs; 100 grams butter; 150ml cream; Juice of two lemons; 150ml olive oil; Salt and ground pepper, to taste; Italian parsley

SpotX Wild Foods Recipe from Steve Cullen
Prep:20 minutes Cook:30 minutes Difficulty:1

Ingrediants:

Trout fillets
500 grams field mushrooms, cleaned and peeled
150ml port
2 eggs
4 spring onions
25 grams mixed herbs
100 grams butter
150ml cream
Juice of two lemons
150ml olive oil
Salt and ground pepper, to taste
Italian parsley

Directions:

Skin and bone trout, cut into portions.
To make the sauce:
In a processor purée mushrooms, spring onions, eggs, salt, pepper, port.
Heat butter in a saucepan, add purée and cream to make a thick sauce.
In a saucepan melt together oil, a knob of butter, lemon juice and herbs.
Brush mixture over fish and place in an ovenproof dish.
Cover with remaining butter mixture and place under medium-hot grill.
Ready when fish is just cooked through.
Cover with mushroom sauce and reheat briefly prior to serving.
Garnish with a little Italian parsley.

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Trout
Trout The various species of trout were introduced, but unlike rabbits, stoats, wallabies, possums, goats and the like, trout has not turned around and bitten us in the backside.
Our pristine waters have proven an ideal environment for several species of trout, which have acclimatised well.
And unlike England, trout and trout fishing is available to all Kiwis prepared to buy a license, rather than just a privileged few. Trout are available throughout New Zealand and countless visitors have been attracted to our shores in pursuit of them; following in the footsteps of noted writer and angler Zane Grey, who fished here and wrote about his experiences in the late 1920s.