Trout and Potato Mash with Summer Button Mushrooms

Ingredients

• 4 trout fillets
• 2 tbsp lemon juice
• 400 g starchy cooking potatoes
• Salt
• 200 g summer button mushrooms
• 200 g small porcini mushrooms
• 1 onion
• 1 Garlic clove
• 1 Tbsp clarified butter
• black pepper (freshly ground)
• nutmeg
• 1 tsp grated lemon zest
• 2 tbsp chopped mixed herbs
• white pepper
• 2 tbsp oil
• 50 ml white wine
• salad or herb leaf for garnish
• balsamic cream for serving
• herb pesto for serving

Instructions

1. 1.

   Cut the trout fillets into three pieces each, drizzle with lemon juice and let sit for 5 minutes. Pat dry, roll each piece and secure with a toothpick.

2. 2.

   Peel, wash, and cut potatoes into large chunks; boil in lightly salted water for 15–20 minutes until tender. Meanwhile clean the summer button and porcini mushrooms, cut larger ones into pieces, leave smaller whole. Peel and finely chop onion and garlic. Sauté in hot clarified butter, add mushrooms, cook through, season with salt, pepper, nutmeg, and lemon zest. Set aside a few small mushrooms for garnish. Drain potatoes, roughly mash, and mix with the mushroom mixture and herbs. Arrange the mixture on plates using a small serving ring (form three small mounds per portion) and keep warm. Season trout fillets with salt and white pepper, fry in hot oil, pour in wine, cover and steam for 3 minutes. Place trout on the mash mounds, garnish with mushrooms and salad or herb leaves. Drizzle some steaming liquid beside and add a drop of balsamic cream and three drops of pesto.

3. 3.