Roulade Of Rainbow Trout With Morel Mushroom Duxelles

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The New York Times
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 cups chopped fresh white button mushrooms

Freshly ground white pepper to taste

1/4 pound (1 stick) cold unsalted butter, cut into small cubes

6 tablespoons chopped shallots

4 fillets, taken from 2 8-ounce boned rainbow trout, skin left on

1/4 cup Sherry vinegar

1 ounce dried morels

1/4 cup dry white wine

1/4 cup heavy cream

2 tablespoons unsalted butter

Salt to taste

4 cups warm fish stock

1/2 teaspoon soy sauce

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