Trout Mantua Style

Ingredients

• medium trout
• fish forcemeat with truffles
• aromatic vegetables (mirepoix or court-bouillon base)
• white wine
• mushroom cooking liquid
• lean Italian sauce
• cooking liquid from poaching and mushrooms

Instructions

1. Lift the fillets from medium trout from the head without detaching them, and remove the backbone cleanly at the head.
2. Spread a layer of fish forcemeat with truffles (farce de poisson truffée) on the inside of each fillet. Reshape the trout and secure them with light wrapping of kitchen twine.
3. Poach them gently over aromatic vegetables (mirepoix) with white wine and mushroom cooking liquid (cuisson de champignons), using just enough liquid to barely cover them. Baste frequently during cooking.
4. Dress the trout on a serving plate and coat them with lean Italian sauce (sauce Italienne maigre) that has been enriched with the strained and reduced poaching and mushroom liquid.