4 trout, each 20-24 oz.
1 small carrot
1 small onion
3 oz. fresh mushrooms
1 stalk celery
1 cup red wine
2 1/2 oz. butter
6 peppercorns, crushed
How to make the Trota Ripiena – Stuffed Trout:
Gut, clean, and bone the trout. Wash, pat dry, and set aside. Chop the shallots, mushrooms, and parsley. Salt to taste, add peppercorns and half of the butter cut into pea-size pieces.
Prepare a smooth mixture, then stuff the fish with it. Put the onion, carrot and celery cut into pieces into a fish poacher. Lay the trout on top and cover it with red wine—Cook over low heat. When the trout is done, please remove it from poacher skin, place it in a serving platter, and keep warm.
Filter the cooking liquid. Let it reduce a bit, add the butter, whisking vigorously to prevent separation, and cook until the sauce is scorching. Adjust seasoning, pour the sauce on the trout and serve immediately.