• 1 150g fillet of brown trout, filleted, pin boned and scaled

  • 100g baby button mushrooms

  • 1 small shallot

  • 1 lemon juiced

  • 1tablespoon flat leaf parsley chopped

  • 1table spoon baby capers (in vinegar not salt)

  • 1tablespoon of toasted pine nuts

  • 50ml double cream

  • 20g butter


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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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