Roasted Tilapia With Potatoes And Mushroom Sauce

• 800 g baby potatoes, peeled
• 1 tbsp oil
• 40 g butter
• 2 None shallots, finely diced
• 150 g carrots, julienned
• 2 stalks celery, julienned
• 150 g leeks, julienned
• 400 g mushrooms, 350 g quartered and 50g finely chopped
• 1 medium egg
• 50 g almonds, chopped
• 6 stalks parsley, coarsely chopped
• 4 small trout fillets
• 100 ml white wine
• 50 g creme fraiche
• None None kitchen twine

1. Cook the potatoes in boiling salted water for 25 mins, until tender. Meanwhile, for the vegetable filling, heat the oil and 1/4 of the butter in a frying pan. Saute half of the shallots for 3 mins then add the carrots, celery, leeks and chopped mushrooms and saute for 7 more mins. Remove the pan from the heat and quickly stir in the egg, chopped almonds and half of the parsley. Season with salt and pepper.
2. Preheat oven to 400u0b0F. Season the fish on the flesh side with salt and pepper. Place one fillet skin side down, fill with a quarter of the vegetable mixture, top with a second fillet skin side up then tie with kitchen twine. Repeat with the remaining fish and vegetable mixture and transfer to a a greased baking sheet. Roast for about 20 mins, until cooked through.
3. For the mushroom sauce, heat the remaining butter in a frying pan and saute the remaining shallots. Add the quartered mushrooms and cook for 8-10 more mins. Pour in the wine and simmer for 2 mins, then stir in the sour cream and simmer for 3-5 mins. Season with salt and pepper to taste.
4. To serve, remove the string from the fish and cut into pieces. Arrange on plates with the potatoes and drizzle with the mushroom sauce. Garnish with the remaining chopped parsley.

baby potatoes, oil, butter, shallots, carrots, stalks celery, leeks, mushrooms, egg, almonds, stalks parsley, trout, white wine, crueme fraiche, kitchen twine

Taken from recipes-plus.com/api/v2.0/recipes/21556 (may not work)