Trout Alla Ducale

Preparation:

Preparation: Put the mushrooms to soak in warm water for half an hour. Scale, empty and wash the fish well. Remove the mushrooms from soaking, wash them, drain them and chop them. Add them to the chopped parsley, the shallot and the chopped half onion. Mix and add 30 g of softened butter to the mixture, add salt and pepper and use it to stuff the inside of the trout. Sew the belly with a piece of colorless thread to prevent the filling from escaping. Place the trout in a fish kettle, add the onion cut in half, the carrot, the celery rib and the white peppercorns. Cover the fish flush with the wine. Cook the trout over a moderate heat and, when cooked, remove it with the appropriate basket or with the help of a spatula, leaving the cooking liquid. Strain it carefully, put it in a saucepan and let it reduce over a fairly high heat, adding the remaining butter, well mixed with a spoonful of flour. When the sauce has become homogeneous and properly thickened, pour it over the trout and serve immediately. If you want to accompany the trout with a white sauce instead of a brown one, you can replace the red wine with white wine such as Trebbiano d'Abruzzo.