TROUT WITH MUSHROOMS (TROTA CON FUNGHI)

Ingredients:
Trouts - 4
Flour
Salt and pepper
Butter
Olive oil
Mushrooms - 225 gms (sliced thinly)
Lemon juice - 1 tsp
Spring onions - 3-4 (chopped)

Method:

• Wash the trout, inside and out, but do not remove the heads and tails. Pat dry, season and coat with flour.
• Heat about 2 tbsp butter with 2 tbsp olive oil.
• When it stops foaming, put in the trout and cook for 4-5 minutes each side. Remove and keep warm.
• Put a little more butter into the pan, add the mushrooms, sprinkle with lemon juice and cook for 3 minutes shaking the pan frequently.
• Remove the mushrooms to a buttered, fireproof serving dish and arrange the trout on top.
• Fry the onion and breadcrumbs for a few minutes adding a little more butter if necessary, then sprinkle over the trout.
• Put into a fairly hot oven 425 F for few minutes to brown on top or finish off under a hot grill.