You will need
- 2 char;
- 150 g cream cheese;
- 200 g fresh mushrooms;
- 10 g of vegetable oil;
- 50 ml of cream;
- a bunch of dill;
Clean the char from the scales, cut off the fins and remove the gills. Make a small incision behind the gills and gently pull out the insides. Optionally, you can cut off the tail and head. Rinse the gutted fish under cold water and Pat dry it.
Squeeze out half a lemon juice. Pepper the fish and sprinkle it with lemon juice inside and out. It neutralizes the peculiar fishy smell and makes the meat firmer. In the process of roasting the fish will not fall apart and will hold the shape. Put the char into the container, cover and put in a cool place for half an hour. After that, the fish needed salt. This should be done immediately before farshirovannye. If the fish long to leave it salted its meat will become dry.
Prepare the stuffing. To do this, wash the mushrooms and slice them lengthwise into small pieces. Heat the frying pan oil and fry it chopped mushrooms until, until it will come out all the juice. It usually takes 7-10 minutes.
Finely chop the bunch of dill. Grate cheese. Pour the cream into a bowl, add cheese, sauteed mushrooms and dill. Mix everything until smooth with an egg beater. Place the prepared stuffing in a cooking bag.
Start char cheese-mushroom mixture through an incision in the abdomen. Wrap the carcass stuffed fish in foil.
Preheat oven to 200 degrees. Put the trout on a baking sheet or in a special form and bake for half an hour. Then pull the form of fish, expand on top of the foil and sprinkle the fish with vegetable oil. Return it to the oven and bake for another 7 minutes. Char needs to brown on top. Let it cool slightly, remove the foil and place the fish on a platter.
Serve stuffed trout with lemon slices. Go well with baked fish and vegetable salads. This dish can be enjoyed not only hot – cold brook trout not less tasty.