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1
Rinse potato slices under cold running water, drain well and pat dry.
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2
Heat 2 tablespoons of oil in a large, nonstick skillet over high heat.
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3
Add potatoes, salt to taste, and cook until lightly browned on both sides.
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4
Remove from skillet; keep warm.
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5
Add a little more oil to the pan if necessary, and add the cepes and chanterelles.
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6
Salt and pepper to taste.
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7
Cook over high heat until the mushrooms wilt.
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8
Add the shallots, garlic and parsley.
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9
Cook for about a minute, stirring gently; then, set aside.
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10
Keep warm.
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11
Dredge the fish in flour, and shake off the excess.
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12
Set aside.
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13
In another large, nonstick skillet, add 4 remaining tablespoons of vegetable oil over medium heat.
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14
Add the fillets, and season well.
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15
Cook until lightly browned, about 3 or 4 minutes.
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16
Reduce the heat to medium, gently flip the fish and cook 3 to 4 minutes more, or until done.
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17
Do not overcook.
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18
Remove and keep warm.
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19
Divide the potatoes evenly over four plates in a ring pattern.
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20
Place the fish over the center, and put the mushroom mixture over the fish.
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21
In a saucepan over medium-high heat, melt the butter, and cook, swirling occasionally, until lightly browned.
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22
Add lemon juice, then pour lemon butter equally over each serving.
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23
Sprinkle with chives and serve.
