Servings: 4



1 tablespoon grapeseed oil

4 medium shallots, peeled, sliced, and rings separated, keeping the rings intact

trout, cleaned with heads removed


½ pound cleaned and separated oyster mushrooms


2 cups cleaned and thickly sliced porcini mushroom caps


2 medium plum tomatoes, peeled and roughly chopped


1 1/2 cup fish stock or 1 cup fish stock and ½ cup white wine, combined

Zest of 1/2 lemon


Juice of ½ lemon


Salt and pepper




1 tablespoon chopped chives;


Small bunches of curly leaf parsley; or


Scallion greens cut in small rings; and


1 lemon cut in thin slices





Preheat oven to 400º F .


Grease sides and bottom of an oven-proof baking dish (that is just large enough for the trout to be placed upright (dorsal fin up) in the casserole without curling the tail, but not so large that the trout lay on their side) with butter.


Heat a frying pan. When frying pan is hot, add 1 tablespoon of oil. When oil shimmers, add sliced shallots.


Saute for 3 minutes, shaking occasionally to be certain shallots do not stick to the pan.


Place shallots in the bottom of the baking dish.


Add 1 tablespoon of oil to the frying pan. Place mushrooms in frying pan. Saute until the mushrooms begin to sweat.


Place the trout on top of the shallots.


Tuck chopped tomato and sauted mushrooms inside the trout.


Place the trout in the baking dish, alternating them so that the head end is next to the tail of the prior fish.


Scatter any remaining vegetables over the top of the trout.


Pour the fish stock or fish stock and white wine combination over the trout.


Sprinkle top of trout with salt, pepper and lemon zest.


Distribute the lemon juice evenly over the trout.


Put fish and vegetabes in the oven for 25 minutes.



Cook’s Note: Fish is done when the flesh is white and flakes. Cooking time will vary with the thickness of the trout.




Gently place cooked trout on a serving platter. Arrange vegetables around platter. Tent with foil and place in warm oven that has been turned off.



Reserve broth.




Hollandaise Sauce





Reserved broth from cooked fish


¾ cup heavy cream


2/3 cup unsalted butter, cut in 1 tablespoon slices and frozen for one hour


3 large egg yolks


1/8 teaspoon salt


1 tablespoon lemon juice





Place drained broth in a large saucepan. Bring to a boil and reduce to ¼ cup.


Whip cream in a bowl.


Bring water to boil in the bottom of a double boiler.


Add broth reduction to whipped cream. Whisk until thoroughly mixed.


Place cream and broth in top of double boiler.


Slowly add butter pieces (one at a time and wait until that piece has been totally incorporated before adding the next slice) to sauce, whisking constantly.


Whisk egg yolk until creamy. Add egg yolk to broth mixture, whisking constantly.


Add salt and lemon, whisking constantly.


Whisk vigorously until sauce thickens and coats the back of a spoon.


Place sauce in gravy boat.




Chef’s Note: Hollandaise sauce cannot be reheated as it may break.





Dill Cream






1 cup sour cream


1 teaspoon lemon juice


4 heaping teaspoons chopped dill


¼ teaspoon salt






Mix all of the ingreadients.




Serving fish:


Remove fish from oven. Remove foil.


Decorate platter with garnish and lemon slices.


Serve with Hollandaise sauce and/or dill cream sauce on the side.