Pan Fried Sea Trout – with lemon butter and creamed mushrooms

Serves 1


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.

To Serve:
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.