Brown Trout Fillet with Wild Mushrooms

For the brown trout fillet with wild mushrooms, season the fish fillets and cover with a row of tomato quarters. Sprinkle an ovenproof dish with finely chopped shallot and place the fillets inside. Pour in white wine and add the tarragon sprig. Cover with aluminum foil and cook in the oven at 220°C for about 20 minutes.

Sauté the cleaned and cut mushrooms with the chopped shallot and spices in olive oil. Add skinned, seeded and diced tomato and finely chopped parsley and season with salt and pepper.

For the mushroom stock, finely chop the vegetables, sauté in olive oil, add mushrooms, porcini and herbs and deglaze with white wine and sherry and season. Fill up with the poultry stock, bring to the boil, let simmer for about 20 minutes and then strain.

Before serving, flavor with olive oil and whisk lightly. Arrange the brown trout fillet on mushrooms, garnish with the mushroom stock and add fried parsley if desired.

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