Pan Fried Sea Trout – with lemon butter and creamed mushrooms
1 fillet sea trout
100g baby button mushrooms (sliced)
1 small shallot (finely chopped)
1 lemon (juiced)
1 tbsp chopped flat leaf parsley
1 tbsp baby capers (in vinegar)
1 tbsp toasted pine nuts
50ml double cream
Good knob of butter
Seasoning to taste
Pre heat a pan and add a drizzle of good olive oil. Add the chopped shallot and cook for about 30 seconds. Add the mushrooms, cook for a further 3 minutes and then add the cream. Cook for 1 minute.
Meanwhile, place the trout in a non stick pan, with a little bit of oil, skin side up. Cook for 3 minutes then turn and cook for another 1 minute. Remove from the pan and tip away excess oil. Place the fillet back into the pan and, on a medium heat, add the butter. Once golden, add the pine nuts, capers and lemon juice. Move around for 30 seconds and then add the parsley.
Pour the mushroom sauce onto the plate. Place the fillet(s) on top off the mushrooms and then pour the butter sauce over the fillets.