For the herb butter
- flour for coating
- salt, pepper, lemon juice
- vegetable oil and 1 tablespoon butter for frying
For the garnish
- 5 tbsp butter, at room temperature
- Freshly-chopped mixed herbs (chervil, tarragon, parsley, etc.)
- Lemon juice
- 1 squeeze of anchovy paste
- Salt, pepper
How to make it:
- 10 oz. fresh forest mushrooms (chanterelle are an excellent option)
- 2 shallots
- Chopped parsley, to taste
- Salt, pepper
- Butter or vegetable oil
- clean the fish fillets, pat dry using paper towels and season with salt and pepper. Drizzle with lemon juice and set aside.
- Finely chop the herbs for the herb butter and mix with the butter. Season with salt and pepper and flavor with the anchovy paste and a dash of lemon juice. Let cool in the fridge.
- Pre-heat the grill to its maximum setting.
- Clean and finely chop the mushrooms. Dice the shallots and sweat in hot butter or oil until translucent. Add the mushrooms, season with pepper, and fry slowly over a medium heat until cooked.
- Meanwhile, heat some oil and butter together in a pan. Coat the fillets of trout on one side in flour (with the skin side placed down into the flour) and fry off quickly over a high heat with the floured side down. Turn and again fry quickly (so that the fish does not become too dry). Layer the fillets with the crispy, floured side upwards in a greased baking tin and smear with the herb butter. Brown the top using high top heat, until the herb butter foams up.
- Add salt to the cooked mushrooms and, if preferred, sprinkle over with chopped parsley. Arrange on pre-heated plates. Place the browned trout fillets on top and serve.
Serve with new potatoes coated in butter or Spätzle (noodles) and fresh salad.
Cooking time: 6 – 12 minutes (incl. browning the top), depending on the thickness