Catching freshwater fish (like trout) and foraging for mushrooms are both popular pastimes in northern Italy, and the fruits of these activities come together deliciously in this simple dish. Use whatever mushrooms are available just as they would in Italy, I love wild pine mushrooms or slippery jacks when they’re in season, otherwise I use something meaty like chestnut, king brown or Swiss brown mushrooms, or a mixture. Serve a simple radicchio salad with your baked ocean trout with if you like (see video below).
Serves 2
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