mushrooms Archives

Lasagne recipes

Mushroom lasagne bianco

40 minutes

Baked fish with mushroom-cream crust

Serves 2 to 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

2 whole rainbow trout
Oil, for greasing
Sea salt and freshly ground black pepper
2 t lemon juice
Sorrel leaves, for serving

For the mushroom-cream crust, pound together:

120 g shiitake or porcini mushrooms, trimmed and chopped
20 g dried exotic mushrooms
2 cloves garlic, crushed
1 cup fresh breadcrumbs
½ cup crème fraîche
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 200°C. Snip the fins off the fish, then cut down the slit sides and open out flat. Cut out the centre bones and pull out any remaining bones, then remove the heads. Rinse and dry well.
Place skin-side down on a baking sheet lined with lightly oiled baking paper. Season and drizzle with lemon juice. Spoon on the crust topping, then bake for 10 minutes, or until pale golden and the fish is just cooked. Garnish liberally with sorrel leaves and serve.

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Ingredients

Method