- 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.