Ingredient:
4×375-425 g (12-14 oz) trout, cleaned
4 large thyme sprigs
4 large parsley sprigs
125 g (4 oz) button mushrooms, sliced
2 shallots, chopped
4 tbsp white wine vinegar
Grated zest and juice of 1 orange
Salt and black pepper
Orange zest and thyme, to garnish
Method:
With a sharp knife, make two diagonal cuts through the skin and into the flesh on both sides of each trout.
Strip the thyme and parsley leaves form their stalks. In a bowl, combine the mushrooms, shallots, white wine vinegar, orange zest and juice, thyme and parsley leaves, and salt and pepper to taste.
Reserve one-quarter of the mushroom and herb mixture to spoon over the stuffed trout.
Stuff the trout with remaining mushroom and herb mixture.
4×375-425 g (12-14 oz) trout, cleaned
4 large thyme sprigs
4 large parsley sprigs
125 g (4 oz) button mushrooms, sliced
2 shallots, chopped
4 tbsp white wine vinegar
Grated zest and juice of 1 orange
Salt and black pepper
Orange zest and thyme, to garnish
Method:
With a sharp knife, make two diagonal cuts through the skin and into the flesh on both sides of each trout.
Strip the thyme and parsley leaves form their stalks. In a bowl, combine the mushrooms, shallots, white wine vinegar, orange zest and juice, thyme and parsley leaves, and salt and pepper to taste.
Reserve one-quarter of the mushroom and herb mixture to spoon over the stuffed trout.
Stuff the trout with remaining mushroom and herb mixture.
