Trout Fillets in Cabbage Stem Coat

A delicious mushroom dish for any occasion!

Sprinkle the trout fillets with the juice of one lemon, season with salt, season with pepper and refrigerate with the lid closed until use.

Prepare the cabbage stems (prepare them ready for cooking, e.g. peel, remove woody parts and dirt), i.e. separate the leaves from the stems. Rinse both. Cut the stems into not-too-small pieces and cook in a little salted water until just tender, drain and set aside. Blanch the leaves very briefly in salted water. Rinse cold and lay out on a dish rack.

Clean the mushrooms dry and chop very finely. Sauté the finely chopped shallots in a third of the foaming butter until soft, add the mushrooms. Saute at a good temperature until the liquid has evaporated, turning constantly to the other side with a wooden ladle. Once dry, add a third of the butter: it will be absorbed by the mushrooms. Add the finely chopped parsley and season strongly with the juice of one lemon, salt and freshly ground pepper.

Lay out the most beautiful large cabbage stem leaves – or smaller ones – on aluminum foil pieces of 30 centimeters, place a trout fillet on each, spread with the mushroom mixture and cover with the remaining fillets. Wrap the fish fillets in the cabbage stem leaves. Fold the long side of the aluminum foil together, then fold the cross sides tightly together.

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