Perfect Trout Baked in Foil with Butter and Garlic
·Tarhonya
First, get the tarhonya cooking. Heat some oil in a large pot and add the dry tarhonya to toast. Toast for about five minutes, until the little pellets turn lightly golden. Season with salt, and pepper if you like.
Cook and top up with water
Pour in water – you'll always need roughly one and a half times as much water as tarhonya. Cook, stirring and tasting as you go. If the water has evaporated and the tarhonya is still firm, just add a splash more.
Prepare the trout
Rinse the trout, pat dry, and season with salt inside and out. Place each one on a sheet of foil. Arrange slices of butter and garlic both on top and inside the fish. Seal the foil tightly. Bake the parcels in an oven preheated to 200°C for about 15 to 20 minutes.
Fry the mushrooms
Heat a little oil in a pan. Add the mushrooms, sliced, and season with salt, pepper and fresh thyme. Fry for about 10 to 15 minutes, depending on how thickly you sliced them.
Serving
You can add a very small splash of water while frying, then let it cook off by the end. Sprinkle the mushrooms over the prepared tarhonya and serve alongside the baked trout.
