ROULADE OF RAINBOW TROUT WITH MOREL MUSHROOM DUXELLES
Provided by Jennifer Lang
Categories appetizer, main course
Time 2h
Yield Four appetizer servings or two main-course servings
Number Of Ingredients 13
Steps:
- Put the mushrooms into a small saucepan with two cups of water and bring to a boil. Turn off the heat and let the mushrooms steep in the hot water for one hour. Drain the mushrooms, reserving the soaking liquid, and rinse under running water to remove all residual sand and dirt. Chop the reconstituted mushrooms.
- Melt the two tablespoons of butter in a medium-size skillet over medium heat. Saute three tablespoons of the chopped shallots until they are limp, about four minutes. Add the chopped morels, the chopped button mushrooms and the reserved mushroom-soaking liquid. Cook over medium heat until nearly all of the liquid is evaporated from the skillet. Season with soy sauce and salt.
- Make each trout fillet into a figure eight: place the fillet skin-side-down on a cutting board and cut almost completely in half lengthwise, leaving the two long pieces attached by a half inch at one end. Curl one side of the fillet into a circle, skin side out, and the other side of the fillet into a circle, flesh-side out; the two circles will be attached in the middle and the fish will look something like a pair of glasses - two circles with a bridge in the middle.
- Using a metal spatula, carefully place each of these formed fillets into a buttered deep skillet. Fill each of the circles of fish with a mound of the chopped mushroom mixture. Place the skillet on the burner and carefully pour fish stock into the skillet, almost (but not quite) up to the top of the fish. Turn the heat to medium, cover the skillet and poach the fish for 10 minutes, or until the fish is cooked through; the fillets will look opaque. Watch the liquid so that it barely simmers. Remove the fish with a slotted spatula to a warm serving platter or warm individual appetizer or dinner plates. Keep warm until ready to serve.
- While the fish is poaching, make the beurre blanc sauce. In a heavy medium-size saucepan, simmer the vinegar and wine with the remaining three tablespoons of shallots over a medium-low heat until nearly all of the liquid is evaporated. Add the cream and heat, stirring, for one minute. Whisk in the butter cubes, a few at a time, until all of the butter is incorporated and the sauce has the consistency of light cream. Season with salt and pepper and a dash of Sherry vinegar, if desired. Strain the sauce, if desired. If not using this sauce right away, it will keep warm in a thermos for up to two hours without separating.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 14 grams, Carbohydrate 6 grams, Fat 41 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 23 grams, Sodium 1047 milligrams, Sugar 3 grams, TransFat 1 gram
MUSHROOM-STUFFED PORK ROULADE
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until they start browning, about 2 minutes. Stir and continue cooking, stirring occasionally, until tender, 4 to 5 more minutes. Push the mushrooms to one side of the skillet. Add another 1 tablespoon olive oil and the garlic to the other side of the skillet and cook, stirring occasionally, until softened, about 30 seconds. Stir the garlic into the mushrooms and season with salt and pepper. Let cool.
- Meanwhile, combine the parsley, chopped thyme and rosemary, 3 tablespoons olive oil and a pinch each of salt and pepper in a small bowl; set aside.
- Butterfly the pork: Position your knife about one-third of the way up the length of the pork loin, with your knife parallel to the cutting board. Begin cutting into the pork, pulling the meat away with your other hand so that it opens up into a flat, evenly thick piece. Season the pork with salt and pepper, spread the herb oil over the top, and top with the mushrooms. Reroll the pork into a log and tie in 1-inch intervals using kitchen twine. Season with salt and pepper.
- Set a rack in a large roasting pan. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and cook until browned, about 3 minutes. Continue to cook, turning, until browned all over, 1 to 2 more minutes. Transfer the pork, seam-side down, to the rack in the pan. Roast on the lower oven rack until a thermometer inserted into the thickest part of the meat (not the filling) registers 135 degrees F, 1 hour to 1 hour 15 minutes. Remove the pork on the rack to a cutting board, tent with foil and let rest 30 minutes.
- Meanwhile, skim off any excess fat from the juices in the roasting pan and add the sherry. Place the pan across two burners over medium-high heat. Add the thyme and rosemary sprigs and cook, scraping up any browned bits with a wooden spoon and stirring, until the liquid is reduced by about half, 1 minute. Pour into a small saucepan, add the chicken broth and bring to a boil. Lower the heat to a simmer and cook until slightly reduced, 4 to 5 minutes. Stir in the butter and season with salt. Strain the sauce through a fine-mesh sieve.
- Place the pork on a cutting board and remove the twine; cut into 1/2-inch-thick slices. Transfer to a platter and serve with the sauce.
MUSHROOM DUXELLE
Steps:
- In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the shallots and garlic and continue to saute for 4 minutes. Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Remove the duxelle from the pan and cool completely. Season the entire quail with Essence. Stuff the quail with the duxelle and set aside.
DUXELLES
Use this mushroom spread to make our Easy Beef Wellington.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Trim ends of portobello mushrooms. Break stems and caps into small pieces. Finely chop mushrooms in a food processor. Squeeze dry in a clean kitchen towel.
- Melt unsalted butter in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, and cook, stirring often, until beginning to brown, 5 to 6 minutes.
- Remove from heat. Stir in heavy cream, dry sherry or Madeira, parsley, and fresh thyme; season with coarse salt and freshly ground pepper. Let cool.
CHICKEN STUFFED WITH SAVORY DUXELLES (MUSHROOM STUFFING)
Moist and richly flavorful chicken. I make this stuffing ahead of time so I'm not rushing at dinner and can make some yummy sidedish
Provided by JacquelineS
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 400 degrees.
- In skillet, heat 1 T oil.
- Saute garlic and shallot 1 minute.
- Add mushrooms, cook 4 minutes.
- Add salt, pepper and white wine, cook 10 minutes.
- Remove from heat and add parsley.
- Pull back chicken skin, leaving attached at one end.
- Salt and pepper each breast, then mound 1/3 c stuffing on each.
- Pull the skin back over the stuffing and secure with toothpicks.
- Place in roasting pan and drizzle with 1 T olive oil over the the top.
- Roast until skin is golden brown, about 35 minutes.
Nutrition Facts : Calories 352.3, Fat 20.6, SaturatedFat 4.8, Cholesterol 92.8, Sodium 100.7, Carbohydrate 5.4, Fiber 1.3, Sugar 2.1, Protein 34
MUSHROOM DUXELLES AND PATE PLATTER WITH SLICED BAGUETTE
Serving a French meal? Why not start out with an easy appetizer platter! This recipe is by Rachael Ray.
Provided by LifeIsGood
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat a skillet over medium heat. Finely chop the mushrooms in a food processor. Add oil and butter to the skillet, then shallots and mushroom bits. Season with ground thyme, salt and pepper and saute until the mushrooms are deep brown, about 6 minutes. Deglaze pan with the sherry.
- Transfer this mushroom duxelles to a serving dish and place on a platter alongside the storebought pate. Garnish tray with sliced baguette, cornichons, capers and a sprinkle of chopped parsley.
- Enjoy bread rounds with a slather of pate topped with mushrooms.
Nutrition Facts : Calories 418.1, Fat 5.5, SaturatedFat 1.8, Cholesterol 3.8, Sodium 672.1, Carbohydrate 74.3, Fiber 3.3, Sugar 3.9, Protein 15.8
More about "roulade of rainbow trout with morel mushroom duxelles food"
SAUTEéD RAINBOW TROUT WITH MUSHROOMS - FRESH FISH …
From freshfishkitchen.com
MUSHROOM AND SHALLOT DUXELLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
MUSHROOM DUXELLES RECIPE - MUSHROOM APPRECIATION
From mushroom-appreciation.com
SIMPLE TROUT DUXELLES RECIPE ON FOOD52
From food52.com
TROUT WITH MORELS RECIPE - A RECIPE FOR TROUT WITH MORELS
From honest-food.net
5/5 (8)Total Time 1 hrCategory Main CourseCalories 458 per serving
FISH EN PAPILLOTE WITH MUSHROOM DUXELLES AND TOMATO CONCASSé
From thedailymeal.com
RAINBOW TROUT VS EDIBLE MUSHROOM - FOOD STRUCT
From foodstruct.com
CROISSANTS WITH MOREL DUXELLES - COOKISTRY
From cookistry.com
MUSHROOM ROULADE. - GOOD HOUSEKEEPING
From goodhousekeeping.com
SONOMA LAMB WITH SPRING PEAS AND MOREL MUSHROOM DUXELLES
From jordanwinery.com
EASY TURKEY ROULADE WITH MUSHROOM STUFFING | SIMPLE. TASTY. GOOD.
From junedarville.com
MUSHROOM DUXELLES RECIPE (CLASSIC FRENCH) | KITCHN
From thekitchn.com
LAMB ROULADE WITH MUSHROOM DUXELLES & TAWNY PORT JUS
From farmgirlgourmet.com
ROULADE OF RAINBOW TROUT WITH MOREL MUSHROOM DUXELLES
From cooking.nytimes.cf
THE RAINBOW TROUT WITH MUSHROOMS RECIPE | ITALIAN FOOD RECIPES ...
From geniuscook.com
CLASSIC FRENCH MUSHROOM DUXELLES - A FOODCENTRIC LIFE
From afoodcentriclife.com
VENISON ROULADE WITH CHANTERELLE MUSHROOM DUXELLES STUFFING
From foragerchef.com
MUSHROOM DUXELLES - FORAGER \| CHEF
From foragerchef.com
ROULADE OF DUCK BREAST, CREAMED SWEET CORN, MOREL MUSHROOM …
From thefrenchlaundry.pickydiners.com
ROULADE OF RAINBOW TROUT WITH MOREL MUSHROOM DUXELLES
From diningandcooking.com
10 BEST FILLET RAINBOW TROUT RECIPES | YUMMLY
From yummly.com
MUSHROOM DUXELLES | MARX FOODS BLOG
From marxfood.com
PAN-SEARED RAINBOW TROUT WITH MUSHROOMS - NEW ENGLAND TODAY
From newengland.com
MUSHROOM CRUSTED CHICKEN ROULADE. SWEET POTATO DUXELLE, STUFFED …
From pinterest.com
USE THIS IN ALL YOUR RECIPES - PROPER MUSHROOM DUXELLE RECIPE
From youtube.com
LAKE TROUT ROULADE RECIPE | EAT SMARTER USA
From eatsmarter.com
NATURE'S GIFTS: FRESH TROUT, MORELS AND A SIDE OF BANNOCK (FRANçOIS ...
From kitchenfrau.com
MUSHROOM DUXELLES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BOOTHS TROUT & CAVE AGED CHEDDAR ROULADE | FOOD TO ORDER
From orders.booths.co.uk
SHERRY-SCENTED MUSHROOM DUXELLES - FOOD & WINE
From foodandwine.com
FRESHLY MADE RAINBOW TROUT ROULADEN (PER PIECE)
From caudlescatchseafood.com
ROULADE OF RAINBOW TROUT WITH MOREL MUSHROOM …
From tfrecipes.com
PISTACHIO DUXELLE STUFFED DUCK ROULADE WITH A DIJON MUSTARD …
From emerils.com
BAKED RAINBOW TROUT STUFFED WITH MUSHROOM DUXELLES. | FOOD …
From pinterest.com
RECIPE FOR CHICKEN ROULADE STUFFED WITH MOREL MUSHROOMS
From food.amerikanki.com
5 RAINBOW TROUT RECIPES
From allrecipes.com
DUXELLE BURGER - MUSHROOMS CANADA
From mushrooms.ca
MUSHROOM & SPANISH PEPPER RABBIT ROULADE | MARX FOODS BLOG
From marxfood.com
MEATLOAF MUSHROOM DUXELLES - RB AND MINDY
From rbandmindy.com
50+ MOREL MUSHROOM RECIPES FOR YOUR WILD HARVEST - PRACTICAL …
From practicalselfreliance.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love