Ingredients:

1 cup dried mushrooms 

Trout or other fish 8 oz.,

1/2 cup flour for coating, (wheat, almond, coconut, etc.)

2 tbsp. olive oil,

Salt, pepper, lemon juice

For the herb butter

2 tbsp butter, tarragon, parsley, Lemon juice

1/3 cup of herbs

4 tbsp of butter

For the garnish

300g fresh forest mushrooms (ceps, chanterelles or other mushrooms)

Instructions:

Boil a cup of water and add the dried mushrooms in to rehydrate them. Cut the fresh mushrooms in half. Next, coat the fish in your choice of flour with some salt and pepper, front and back, (light coating, does not need to be heavily covered). Heat up a sauté pan with olive oil on medium-high heat. Once heated, add the fish to pan, cook about 2 minutes on each side or until your desired, done-ness. Next, drain the mushrooms that were rehydrating in the boiling water, set aside. Finely chop all the herbs (end up with about a 1/3 cup of herbs) and add them to the butter (4 tablespoons). Squeeze lemon juice into butter mixture. Melt butter in sauté pan, add all the mushrooms together into the mixture, simmer together. Plate fish, and add butter/mushroom mixture on top!

Herb Butter (also above)

Finely chop all the herbs (end up with about a 1/3 cup of herbs) and add them to the butter (4 tablespoons). Squeeze lemon juice into butter mixture. Melt butter in sauté pan, add mushrooms to the mixture, simmer together. 

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