In a pre-heated pan, add a drizzle of olive oil, then the chopped shallot, cook for 30 seconds, add the sliced mushrooms, cook for a further 3 minutes then add the cream, season and cook for 1 minute.
Meanwhile, place the trout skin side down in a non-stick frying pan with a little olive oil, cook for 3 minute, turn and cook for a further 1 minute.
Remove from the pan, tip away the excess oil, place back onto the heat, add the butter, once golden add the pine nuts, capers and lemon juice, then the parsley.
Place the mushrooms in the bottom of the bowl, then the trout, then finish with the butter sauce poured over the top.
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