Brown trout paupiettes from Larzac Recipe

Ingredients:

• 4 fresh brown trout fillets (120g each)
• 1 cup of button mushrooms, sliced
• 1 cup of small spinach leaves
• 1 garlic clove, minced
• 2 tbsp of olive oil
• 1/2 lemon, juiced
• 2 sprigs of fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven at 375°F (190°C).
2. In a skillet, heat up one tablespoon of olive oil over medium heat.
3. Add the sliced mushrooms and garlic and wait until the mushrooms have become tender and most of the liquid has evaporated, around 5 minutes.
4. Remove the skillet from the heat and add the spinach leaves. Mix them with the mushroom mixture and reserve.
5. Season both sides of the trout fillets with salt and pepper.
6. Divide the mushroom-spinach mixture into four equal portions and place each portion on the middle of each trout fillet.
7. Roll each fillet and tie them up with a kitchen string. Place the paupiettes in a baking dish.
8. Drizzle one tablespoon of olive oil and the lemon juice over the paupiettes. Add the fresh thyme sprigs on top.
9. Bake the paupiettes for 15-20 minutes, or until the trout is fully cooked and has a golden color on top.
10. Serve with a side of braised vegetables and boiled potatoes.

Verdict: These brown trout paupiettes from Larzac are an elegant and delicious way to cook fish. The combination of earthy mushrooms and fresh spinach on the inside of each paupiette adds a savory texture that compliments the richness of the trout. The dish is easy to prepare and makes for an impressive presentation that is sure to impress your guests.