TRUITE A L'ALSACIENNE



4 cleaned and gutted trout, 3 shallots, 200 g (0,44 lbs) of cultivated mushrooms, 2 dl of Riesling, 1 dl of water, salt and pepper, 3 tbsp of cream fresh, 50 g (0,11 lbs) of butter.

Peel the shallots and chop them. 

Clean the mushrooms and slice them. 

Place the vegetables in a buttered baking dish.

Moisten with white wine and water. 

Season the trout inside and out, arrange them in the dish. 

Cover with paper buttered aluminum foil and cook for 15 minutes in a very hot preheated oven.

Remove the trout. 

Keep them warm on the serving platter. 

Slightly reduce their cooking, add the fresh cream and the butter in pieces. 

Heat gently then pour the sauce over the trout.


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