Created by TwisSis on July 10, 2017
Step 1: Pat trout fillets dry using paper towel & season w/salt & pepper. Drizzle w/lemon juice & set aside.
Step 2: Finely chop the herbs for the herb butter & mix w/the butter. Season w/salt & pepper & flavor w/the anchovy paste plus a dash of lemon juice. Set aside.
Step 3: Rough chop the mushrooms. Dice the shallots & sweat them in hot butter or oil until translucent. Add the mushrooms, season w/pepper & fry slowly over med heat until cooked.
Step 4: Meanwhile, heat oil & butter together in a lrg skillet. Coat the fillets on 1 side in flour (skin side placed down into the flour) & fry off quickly over a high heat w/the floured side down. Turn & again fry quickly (so that the fish does not become too dry). Layer the fillets w/the crispy, floured side upwards in a greased baking dish & brush liberally w/the herb butter. Using your oven broiler set to its maximum setting, brown the top until the herb butter begins to foam.
Step 5: Add salt to the cooked mushrooms & (if desired) sprinkle w/chopped parsley. Arrange on warmed plates, place the browned trout fillets on top & serve immediately.
Step 6: SERVING SUGGESTION: Serve w/new potatoes tossed w/any leftover herb butter & a fresh salad.