Trout stuffed with pears and nuts
Trout stuffed with pears and nuts (4 servings) - a step-by-step culinary recipe.
- 4 gutted trout, 400 g each;
- 4 thin, long and wide slices of smoked bacon;
- salt, freshly ground pepper.
For the filling:
- 1 big hard pear commission or bartlett;
- 8 slices of dried porcini mushrooms;
- 50 g raw hazelnuts;
- average bunch of parsley;
- lemon juice;
- 4 tbsp. l. butter;
- salt, freshly ground white pepper.
For the sauce:
- 100 g butter;
- 200 ml of cream with 30% fat
- 0.5 glasses of dry white wine;
- 2 medium shallots;
- 3 cloves of garlic;
- 2 sprigs of thyme;
- a pinch of cayenne pepper;
For the filling, soak the white mushrooms in a small amount of cold water for 2 hours. Then take the mushrooms out of the infusion (it is not needed here), rinse from the sand under running water and cut into thin strips.
Pour the hazelnuts on a baking sheet, put in a preheated to 1700C oven for 7-10 minutes. Pour hot hazelnuts in a kitchen towel, roll up a towel and vigorously rub the kernels to remove the husk. Put the peeled hazelnuts on the board and chop - one half is fine, the other is rather large.
Peel the pear and core, cut into cubes with a side of 1 cm. In parsley cut off most of the stem (these ends will not be needed), the rest is very finely chopped.
In a frying pan with a thick bottom, heat 2 tbsp. l. butter, put mushrooms, fry on very low heat, stirring for 5-7 minutes. Add the remaining butter and pear cubes, warm, remove from heat. Pour whole hazelnut and parsley. Season with salt and pepper, cool completely.
Trout, without gutting, clear of scales, cut the abdominal fins with scissors. On a trout, make 2 shallow longitudinal cuts on both sides of the ridge with a very sharp knife. Pushing away the flesh with the hands and carefully cutting them so as not to cut through, gradually release it from the rib bones on both sides.Perhaps you would be more comfortable for this small sharp knife with a flexible thin blade. Scissors to cut off the back of the head and tail. Extract the ridge along with the bones. Gut fish through the back, leaving the abdomen whole. Remove the gills and eyes, gently rinse the fish, dry, rub the inside and outside with salt and pepper. Also prepare the remaining fish.
Divide the cooled filling into 4 equal parts, stuff the trout through the back. Very carefully wrap each stuffed fish with a slice of bacon, thus securing it and fixing the stuffing.
Preheat a dry frying pan on the signal fire. Put 1 prepared trout, fry on one side until the color of bacon is rosy, about 2 minutes. Transfer the fish to a parchment lined with parchment. Also fry the rest of the fish. Attach instead of the eyes of the pea pepper. Put the baking sheet in the center of the preheated 160-1700C oven ("convention + grill") for 20 minutes.
Meanwhile, chop the onion and garlic for the sauce. In thyme remove stalks. Melt the butter in a small heat in a saucepan with a thick bottom, put onion and garlic, cook stirring and not letting the onions change color, 10 minutes.
Add thyme and cayenne pepper to stew-pan. Pour the wine on medium heat to evaporate the wine halfway. Pour in the cream, reduce the heat and warm. Season with salt and cayenne pepper if desired. Serve hot trout on warm plates, pour the sauce into individual bowls.
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