Brook Char with Porcini Mushrooms

For the brook trout with porcini, wash the trout well, dab dry with kitchen paper, sprinkle inside and outside with lemon juice and season with salt and pepper.

Grease an oblong casserole dish with room-warm butter, place the chars next to each other in it and insert a sprig of chervil in between. Clean the porcini as dry as possible, cut into slices, sauté very briefly in butter, season lightly with salt and pepper and spread over the char.

Heat the white wine to just below boiling point and pour over the fish. Cook in the preheated oven at 200°C for about 15 to 20 minutes. Arrange the brook trout individually on warmed plates and pour the porcini mushroom sauce over them.

Preparation Tip:

As a side dish we recommend hot parsley potatoes

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