- 500g chestnut mushrooms
- 4 whole trout, boned, head and tail removed if preferred
- 1 large shallot
- Small handful fresh chopped parsley
- 1 tbsp. lemon juice
- 1 tbsp. oil
- 1 tbsp. butter
- Salt and pepper
Wipe and quarter the mushrooms.
Finely chop the shallot.
Heat the oil and butter in a frying pan. Once foaming, add the shallot and cook until translucent.
Preheat the oven to 180C.
Add the mushrooms to the pan. Cook for ten minutes or so, until golden and the majority of the liquid has evaporated. Add the lemon juice and the parsley and stir to combine. Season well.
Spoon ¼ the mushroom mixture into each trout cavity then place onto a baking tray.
Put the fish into the oven and then cook for 20 minutes or so or until flaking.