Trotelle Alla Savoia/trout

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 whole cleaned trout
• salt & pepper
• flour
• 3/4 cup green onion
• 6 tablespoons butter
• 2 tablespoons olive oil
• 1/2 lb mushroom, thinly sliced
• 1 tablespoon lemon juice
• 1/4 cup fresh breadcrumb

Recipe

• 1 preheat oven to 425 degrees f.
• 2 wash trout inside and out under cold water, pat dry with paper towel.
• 3 season with salt& pepper, then dredge in flour, shaking off excess.
• 4 in a heavy skillet or frying pan, melt 2 tbsp.
• 5 butter with oil over faily high heat.
• 6 when foam subsides, add trout and cook until golden (4-5 min.) remove to warmed platter and set aside.
• 7 in a stainless steel skillet melt 2 tbsp.
• 8 butter over moderate heat and add mushroom and lemon juice.
• 9 shaking pan constantly.
• 10 cook for 3-4 minutes until mushrooms are soft and glister with butter.
• 11 remove from pan and place on oven proof dish.
• 12 melt 1 tbsp.
• 13 in skillet and add onions.
• 14 cook for 1 minute and transfer to a small dish to keep warm.
• 15 use remaining butter to brown breadcrumbs.
• 16 place trout on bed of mushroom (adding any juice from fish in baking dish).
• 17 sprinkle with breadcrumbs and add onions.
• 18 bake in oven on middle rack for 10 minutes or until onions and crumbs are brown.
• 19 serve in baking dish.
• 20 serve with new potatoes and a salad.