Pan-Fried Trout With Chanterelles

1. 1

   Melt one tablespoon clarified butter in a skillet over medium heat.

2. 2

   As the clarified butter melts, season the trout filets with one-half teaspoon unrefined sea salt and one teaspoon ground black pepper.

3. 3

   Places the trout skin-side down in the melted butter and cook, covered, for about eight minutes or until the fish flakes easily when pierced by a fork.

4. 4

   Keep warm while you prepare the chanterelles.

5. 5

   Melt remaining tablespoon clarified butter in a separate skillet over medium heat.

6. 6

   Stir in minced shallot and fry until fragrant and translucent, about two minutes.

7. 7

   Stir in sliced chanterelles and fry three to five minutes or until softened slightly.

8. 8

   Pour in heavy cream and cook, stirring constantly, until the cream is thick and glossy about two minutes.

9. 9

   Stir in parsley and serve over trout.

* Per serving · 4 servings · Values may vary.

No additional tips available.