Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 4 tablespoon butter
- 1 tablespoon parsley, chopped
- 1 teaspoon onion (s), diced
- 4 cloves garlic, finely chopped
- 150 g mushrooms, chopped
- 6 small trout (s), prepared ready to cook
- salt and pepper
- 4 egg yolks
- 3 tablespoon brandy
- 5 tablespoon white bread - crumbs, fresh (no breadcrumbs!)
- 5 tablespoon parmesan, freshly grated
- 0.5 teaspoon ½ paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 210 °. Spread 1 tablespoon of butter on a large, flat baking dish, sprinkle the base with a mixture of parsley, onions and garlic, top with the chopped mushrooms.
- Place the previously salted and peppered fish on top. Drizzle with 2 tablespoons of melted butter. Brush a sheet of greaseproof paper with the remaining butter and cover the trout with it.
- Bake for about 15 minutes. Beat the egg yolks with the brandy until frothy. Uncover the trout, pour over the mixture and sprinkle with breadcrumbs, parmesan and paprika. Gratinate for 2 minutes on high top heat. Serve in the baking pan.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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