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Trout:
6 pieces 10-12 ounce trout
6 ounces smoked salmon - sliced thin
1 leek - julienne
2 cups mushroom - sliced
2 ounces white wine - dry
Sauce:
4 ounces white wine - dry
8 ounces heavy cream
juice of 1/2 lemon
pinch of thyme
=In a hot pan saute the mushrooms and leek with a touch of butter until the mushrooms are soft. Add 2 ounces of wine, cook until pan is just moist. Remove mushroom and leek, put aside to cool. Add 4 ounces of wine to pan, cook until just 2 tablespoons remain. Add cream, cook until just thick. Season with salt, pepper and lemon juice. Keep warm.
Fillet the trout, including removing skin. This is a very easy procedure. Lay the trout skin side down on a cutting board. With a sharp knife or scissors cut the two fillets apart by removing the backbone. Laying a knife parallel with the cutting board, remove each fillet by running the knife inbetween the fillet and skin.
Turn the fillets skin side up. Top each fillet with a slice of smoked salmon, then the cooled mushroom leek mix. Roll into a turban, place on a baking sheet. Cook in a 450F oven for appr. 10 minutes or until just done.
6 pieces 10-12 ounce trout
6 ounces smoked salmon - sliced thin
1 leek - julienne
2 cups mushroom - sliced
2 ounces white wine - dry
Sauce:
4 ounces white wine - dry
8 ounces heavy cream
juice of 1/2 lemon
pinch of thyme
=In a hot pan saute the mushrooms and leek with a touch of butter until the mushrooms are soft. Add 2 ounces of wine, cook until pan is just moist. Remove mushroom and leek, put aside to cool. Add 4 ounces of wine to pan, cook until just 2 tablespoons remain. Add cream, cook until just thick. Season with salt, pepper and lemon juice. Keep warm.
Fillet the trout, including removing skin. This is a very easy procedure. Lay the trout skin side down on a cutting board. With a sharp knife or scissors cut the two fillets apart by removing the backbone. Laying a knife parallel with the cutting board, remove each fillet by running the knife inbetween the fillet and skin.
Turn the fillets skin side up. Top each fillet with a slice of smoked salmon, then the cooled mushroom leek mix. Roll into a turban, place on a baking sheet. Cook in a 450F oven for appr. 10 minutes or until just done.
