You will need
    • For rainbow trout in mushroom sauce:
    • — 4 medium-sized rainbow trout;
    • — 250 g of mushrooms;
    • — 100 g of butter;
    • — 300 ml cream;
    • — 1/2 of lemon;
    • — 1 bunch of parsley;
    • Sol
    • ground black pepper, to taste.
    • For rainbow trout
    • grilled:
    • — 4 medium-sized rainbow trout;
    • — 50 g of butter;
    • — 1 tbsp of red caviar;
    • — 20 ml of olive oil;
    • — 1 lime;
    • — 1/4 lemon;
    • — 12 stalks of thyme;
    • — 1/2 tsp. leaf tarragon;
    • — 1/2 tsp of chives;
    • Sol
    • ground black pepper to taste.
Rainbow trout in mushroom sociosite rainbow trout, remove the head and entrails, wash in cool running water. If the fish was frozen before cooking it needs to be completely defrosted. RUB the fish inside and outside with salt and ground black pepper. Leave for a few minutes.
Melt in a pan 50 g of butter. Fresh mushrooms finely chop. For the sauce you can use frozen mushrooms. Sauté mushrooms in butter for 5 minutes. From lemon squeeze the juice. Add the mushrooms to the lemon juice, salt and pepper to taste. Pour in heavy cream and bring to a boil, immediately turn off the heat.
Fry the fish in remaining butter for 4-5 minutes on each side until Golden brown. Put the roasted trout in a baking dish in a single layer. Pour the fish with mushroom sauce. Preheat the oven to 180-200 degrees C.
Bake rainbow trout in sauce in the oven for 15-25 minutes depending on the weight of the fish until tender. Parsley finely chop and sprinkle on her the finished dish before serving.
Rainbow troutcooked on gamepadstate fish. Rainbow trout gut, wash and rinse in cold water. Dry with paper towel inside and out. Lime cut into thin slices. Squeeze the juice of quarter of lemon.
RUB the fish with spices. Inside each fish, put a slice of lime and 3 sprigs of thyme. Brush trout with olive oil. Grill preheat. Fry the fish on each side for 5 minutes until tender.
Prepare the caviar oil. Melted butter, whisk until soft. Pour lemon juice, add finely chopped chives and tarragon. Gently stir in the caviar and add the ground black pepper.
Put ready rainbow trout on the plate. Then put the caviar oil and serve immediately.