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Truita amb Bolets i Pinyons
Trout with Mushrooms and Pine Nuts
A delicate Andorran dish featuring fresh trout, pan-fried to perfection and served with a savory mix of wild mushrooms and toasted pine nuts. This recipe highlights the fresh flavors of local ingredients, with the earthy mushrooms and nutty pine nuts complementing the mild taste of the trout.
🧂 Ingredienser
- 2 Rainbow trout fillets(about 200-250g each, skin on or off)
- 2 tbsp Olive oil
- 2 tbsp Butter
- 250 g Mixed wild mushrooms(cleaned and sliced (e.g., porcini, chanterelles, morels))
- 2 cloves Garlic(minced)
- 50 g Pine nuts(toasted)
- 2 tbsp Fresh parsley(chopped)
- 1 Lemon(juice of half, wedges for serving)
- Salt
- Black pepper(freshly ground)
👨🍳 Fremgangsmåte
- 1
Pat the trout fillets dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
- 2
Heat 1 tbsp of olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Once the butter is melted and foaming, carefully place the trout fillets in the skillet, skin-side down if using skin-on fillets.
- 3
Cook until the skin is crispy and golden brown, and the flesh is opaque about halfway up. Carefully flip the fillets and cook for another 2-3 minutes until cooked through. Remove the trout from the skillet and set aside on a plate, tenting loosely with foil to keep warm.
- 4
Add the remaining 1 tbsp of olive oil and 1 tbsp of butter to the same skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and tender.
- 5
Add the minced garlic to the skillet with the mushrooms and cook for another minute until fragrant.
- 6
Stir in the toasted pine nuts and chopped fresh parsley. Squeeze in the juice of half a lemon and season with salt and pepper to taste.
- 7
To serve, place a trout fillet on each plate and spoon the mushroom and pine nut mixture over the top. Serve immediately with lemon wedges on the side.
💡 Profesjonelle tips
- ✓Use a variety of fresh, seasonal mushrooms for the best flavor.
- ✓Toast the pine nuts gently in a dry pan until golden to enhance their nutty flavor.
- ✓Avoid overcrowding the pan when cooking the trout to ensure a good sear.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a splash of white wine to the mushroom mixture after cooking the garlic, and let it reduce before adding the pine nuts.
- Serve with a side of steamed asparagus or a simple green salad.