Spaghettini with Poached Trout and Chanterelles
2 1-lb. fresh trout or 1 2-lb. fresh trout
8 12 6-inch long sprigs fresh mint (one bunch)
2 cups white wine
2 tablespoons butter
1 lb. chanterelles, washed and sliced into bite-sized pieces
6 cups chicken or vegetable broth (with a cup extra on hand)
1 lb. spaghettini
1 1/2 cups Parmesan cheese
3 tablespoons butter
Salt and freshly ground black pepper to taste
3 tablespoons mint leaves, finely chopped
Preheat the oven to 350˚.
Gut the trout but leave the head and tail on. Stuff the mint sprigs into the stomach cavity. Place the trout in a baking pan, add salt and pepper, and the wine. Add enough water so that the liquid reaches halfway up the fish. Cover the pan with tin foil. Poach the fish in the oven until it is cooked through, about 20 to 25 minutes, depending on the size of the fish. Remove the fish, discard the mint and fillet it.
In the meantime, heat the butter in a small skillet over a medium heat until it melts. Add the chanterelles and sauté until the chanterelles are tender and give up their liquor, about 10 minutes. Season to taste and set aside.
Bring the broth to a boil in a large pot. Break the spaghettini in half and place it in the broth. Cook the pasta until it is al dente, about 7 minutes. The pasta will absorb much of the stock. If the pasta absorbs all of the stock before it is al dente, add more broth or water, 1 cup at a time, until the pasta is done. Toss in the butter, cheese, and salt to taste.
In each plate place a serving of pasta, a helping of the poached trout, a helping of chanterelles with a spoonful og the juice, black pepper, and a sprinkle of mint.