New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Seasoned Trout with Chanterelles and Duck Sauce
  • You are here: New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Seasoned Trout with Chanterelles and Duck Sauce
  • Seasoned Trout with Chanterelles and Duck Sauce
    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading ... Loading ...
    This combination of duck and fish may seem to be a bit unusual, but it really gives the trout that little something extra.
    By Andreas Viestad

    Seasoned Trout with Chanterelles and Duck Sauce

    Share
    Print Friendly
    Servings: 4

    PREPARATION:

    • 1

      Cook the duck stock until there is just ½ dl. left. Add salt to taste. Pre-eat the oven to 250 degrees celcius.

    • 2

      Sauté the chanterelles in a dry, hot pan until they start to brown. Add the butter and continue cooking until they are ready. Fold in the parsley and add salt to taste.

    • 3

      Crush the spices in a mortar until you have a coarse mix. Add sugar and salt. Place the fish in a fireproof dish with the meaty side facing upwards and sprinkle the spice mixture over each fillet. Bake in the oven for five minutes, until the sugar has caramelised and the fish flakes away when you prick it with a fork.

    • 4

      Serve the fish with the sauce and chanterelles.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S08 E06 Fat Ducks and Sweet Apples. Bookmark the permalink.
  • Comments

  • Related articles

  • Servings: 4

    PREPARATION:

    • 1

      Cook the duck stock until there is just ½ dl. left. Add salt to taste. Pre-eat the oven to 250 degrees celcius.

    • 2

      Sauté the chanterelles in a dry, hot pan until they start to brown. Add the butter and continue cooking until they are ready. Fold in the parsley and add salt to taste.

    • 3

      Crush the spices in a mortar until you have a coarse mix. Add sugar and salt. Place the fish in a fireproof dish with the meaty side facing upwards and sprinkle the spice mixture over each fillet. Bake in the oven for five minutes, until the sugar has caramelised and the fish flakes away when you prick it with a fork.

    • 4

      Serve the fish with the sauce and chanterelles.

  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes