Trout fillet with mushroom stew and cucumber salad may not be the most common combination, but it tastes delicious together. If you can't catch trout, this dish goes just as well with salmon or with a white fish.
Cucumber salad:
2 dl water
1/2 cup vinegar
1 tablespoon sugar
1/2 ts pepper
1 cucumber
Mix together water, vinegar, sugar and pepper. Cut the cucumber into thin slices. I use a cheese slicer, which makes it easy and the slices are beautiful and evenly thick. Put the cucumber in the vinegar mixture and let it sit and soak in the refrigerator for a minimum of 1 hour, so the flavors get set. The cucumber salad can also be made the day before and put cold overnight.
Baked small tomatoes:
1 tablespoon butter
2 tablespoons olive oil
1 pk. mini tomatoes, divided into two
Fry the tomatoes in a pan with butter and oil for a few minutes, before flavoring them with salt and pepper.
Mushroom stew:
1 onion, finely chopped
3 kinds of mushrooms (I have used aroma, mushroom and chanterelle)
2 tablespoons butter
1/3 l cream
Salt and pepper
Fry mushrooms and onions golden in butter. Add cream and cook until cream thickens, before seasoning with salt and pepper.
The trout:
Seasoned with salt and pepper and fried in butter until it acquires delicious color. Make sure it doesn't get dry. If you use a thermometer, the trout is fine, when the core temperature is 50 degrees.
Oven-baked small potatoes:
The potatoes are divided in half, if they are small and 4 if they are larger and placed in a mold that is greased with rapeseed oil. Season with salt and pepper and fry them at 300 degrees, until they begin to color. Turn down to 200 degrees and cook until potatoes are baked through.
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