Forellenfilet mit Waldpilzen (Fillet of trout with forest mushrooms)

Photo: © Österreich Werbung, Fotograf: Wolfgang Schardt

Ready in: 1h Serves: 2 Complexity: easy

Ingredients:

flour for coating

salt, pepper, lemon juice

vegetable oil and 1 tablespoon butter for frying

Ingredients for the herb butter:

5 tbsp butter, at room temperature

Freshly-chopped mixed herbs (chervil, tarragon, parsley, etc.)

Lemon juice

1 squeeze of anchovy paste

Salt, pepper

Ingredients for the garnish:

10 oz. fresh forest mushrooms (chanterelle are an excellent option)

2 shallots

Chopped parsley, to taste

Salt, pepper

Butter or vegetable oil

Preparation:

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.