Stuffed trout in a pan (truite poele)

4 servings


The trout is cleared of scales and gutted. Cut off heads, fins and remove bones. Place the heads, fins of the icing in a deep frying pan, put the onion, bay leaf, 2 teaspoons of salt, chaber and 1/4 teaspoon of pepper in it. Pour water and white dry wine, bring the contents to a boil and cook over a low heat for 20 minutes. Strain the stock, heads, fins, bones, onion and bay leaf. Mix bread crumbs with 1/2 cup of sour cream, combine with mushrooms, green onions, parsley and the remaining salt and pepper, lightly fried for 1-2 minutes. Stuff trout with this mixture and tie it with a string. Add butter to the pan with the broth and carefully lay the trout. Close loosely with cover. Put on a low heat for 25 minutes or until the fish is soft. Take out on a hot dish. Cook the broth over a high heat for another 5 minutes, then mix with the remaining sour cream. Put lemon wedges on the fish and pour over the broth.