• 8 trout filets, deboned with skin on
  • flour for dredging
  • egg wash
  • 8 tablespoons butter



Dredge trout filets in flour. Dip filets into egg wash. Heat large skillet; adding butter to pan. Season fish; sautéeing skin side down for 2 minutes. Finish in 350ºF oven for 6 minutes. Sauce 4 ounces whole butter 2 ounces fresh herbs 3 pounds chanterelle mushrooms 1 cup Chardonnay wine salt and pepper to taste Sauté mushrooms and herbs in butter. Add wine; reducing by half. Season and place atop fish filets.