Fillets Of Trout With Herb Butter & Forest Mushrooms (CQ #4 - Austria) Recipe

"Found @ austriadotinfo/us & entered here for play in CQ #4 - Austria Region. My Siggi is an avid fisherman & we both have a particular fondness for trout from the Icelandic highland lakes, an attitude we share w/the Austrians. This recipe adds popular chanterelle mushrooms to the mix & the site described the combo best -- "The best of 2 worlds come together in this easy to replicate recipe: Trout from Austria's crystal clear lakes & savory mushrooms from the forests surrounding it." (NOTE - This recipe required a fair amt of construction to meet our usual recipe stds as several items, their amts & prep time were non-specific) ENJOY!"

Step by Step Method

Step 1

Pat trout fillets dry using paper towel & season w/salt & pepper. Drizzle w/lemon juice & set aside.

Step 2

Finely chop the herbs for the herb butter & mix w/the butter. Season w/salt & pepper & flavor w/the anchovy paste plus a dash of lemon juice. Set aside.

Step 3

Rough chop the mushrooms. Dice the shallots & sweat them in hot butter or oil until translucent. Add the mushrooms, season w/pepper & fry slowly over med heat until cooked.

Step 4

Meanwhile, heat oil & butter together in a lrg skillet. Coat the fillets on 1 side in flour (skin side placed down into the flour) & fry off quickly over a high heat w/the floured side down. Turn & again fry quickly (so that the fish does not become too dry). Layer the fillets w/the crispy, floured side upwards in a greased baking dish & brush liberally w/the herb butter. Using your oven broiler set to its maximum setting, brown the top until the herb butter begins to foam.

Step 5

Add salt to the cooked mushrooms & (if desired) sprinkle w/chopped parsley. Arrange on warmed plates, place the browned trout fillets on top & serve immediately.