Trota Ripiena con Funghi

Name: Trota Ripiena con Funghi (Rainbow Trout Filled with Mushrooms)
Yield: Serves 6
Cuisine: Italian
Ingredients: 6 x 180 g rainbow trout fillets, skin on, pin-boned; 18 thin slices prosciutto; salt flakes and freshly ground black pepper; 50 g Grana Padano, freshly grated; 1 cup (140 g) fine fresh breadcrumbs; 200 g unsalted butter; 1 white onion, finely chopped; 200 ml extra virgin olive oil, plus extra for drizzling; 350 g flat mushrooms, stalks discarded, diced; 3 cloves garlic, 2 finely chopped, 1 bruised; ½ cup (125 ml) Chicken Stock; 1 handful (about ½ cup) flat-leaf parsley leaves, chopped

Rainbow Trout Filled with Mushrooms

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

You can use any mushrooms for this dish – I love it in Italy with slippery jacks when they’re in season, but I’ve also used the large flat cultivated mushrooms widely available here in Australia.

Ingredients

200 g unsalted butter
200 ml extra virgin olive oil, plus extra for drizzling
1 <

Method

Melt 100 g of the butter in a heavy-based frying pan over high heat. Add 100 ml of the oil and, when hot, add the onion and chopped garlic, then cook for 1–2 minutes or until it starts to colour. Add t