Preparation:
- Clean and finely chop the mushrooms and sauté them in a frying pan with a little butter and the chopped shallots. After 4 or 5 minutes, remove from the heat, sieve the juice and set aside.
- Finish cooking the mushrooms, add some black summer truffle cream (quantity to taste). Add the cream and egg yolk, season with salt and pepper.
- Season the trout and stuff them with this mixture, close.
- Place the trout in a lightly buttered ovenproof dish and pour the white wine. Bake in the oven for about 20 minutes at 180°, turning once.
- To serve, gently melt a little truffle butter, add parsley and pour over the trout. Serve hot.
Food and wine pairing: this dish goes wonderfully with a nice Riesling of Alsace, a Pouilly-Fuissé, a Meursault, a Mâcon, a Chablis Grand Cru (Burgundy), a Graves (Bordeaux), a Vouvray (Loire). If you prefer to accompany with red wine, you can opt for a Saumur-Champigny (Loire), Crozes Hermitage (Rhone Valley), Chassagne-Montrachet (Burgundy), or old and mature Cahors, Madiran (South West), Pomerol (Bordeaux), Châteauneuf du Pape (Rhone Valley), or Bandol (Provence).
Ingredients:
For 4 people
- 4 trout of 250gr
- 300 gr of button mushrooms
- 30 gr of shallots
- 1 glass of white wine
- parsley
- 2 tablespoons of cream
- butter
- 175gr of truffle butter
- 80gr of black summer truffle cream
- 1 egg yolk
- salt, pepper