Baked Trout With Porcini Cooking Recipe – Trota Alla Montanara Recipe
Marinating time: 1-2 hours
Preparation time: 20 minutes
Cooking time: 25-30 minutes
- 4 trout (river or salmon)
- ¼ cup (⅔ oz./20 g) dried porcini
- 1 shallot
- 2 lemons
- Scant 1 cup (200 ml) olive oil
- ½ cup (2 oz./SO g) slivered almonds
- Scant ½ cup (100 ml) dry white wine
- 4 sprigs of rosemary
- 1 tablespoon plus 4 teaspoons butter
- Salt, pepper
Prepare in advance.
- Soak the porcini in a little water for 10 minutes, then chop.
- Peel and chop the shallot. Squeeze the juice of the lemons.
- Clean the trout and marinate them in the olive oil, salt, and lemon juice for 1 to 2 hours in the refrigerator.
- Soften the chopped shallot in a skillet with the tablespoon of butter, and add the porcini and almonds.
- Deglaze with the white wine and let evaporate.
Preheat the oven to 350°F (180°C).
- Lay four sheets of parchment paper on the kitchen counter and butter them.
- Place a trout in the center of each one.
- Put a teaspoon of butter in each of the belly cavities and place a quarter of the shallot mixture on each trout, finishing with a sprig of rosemary.
- Season with salt and pepper and close up the parchment paper to completely envelop the trout.
- Bake for 25 to 30 minutes, then serve immediately.
Suggested food/wine match
- Tre Monti, Vigna Rocca—Albana di Romagna DOCG
Brown river trout found locally are traditionally used for this dish. They are recognizable by the black, red, and violet markings on their skin. Salmon trout (of American origin and much easier to raise) would make a perfectly accept¬able alternative for this recipe, which is typical of the Parma hills.