Ingredients 6 fillets of trout
parsley 1 shallot 1 clove garlic
50 grams of butter 1 glass of red wine
200 grams of mushrooms or champignons
Preparation
Clean mushrooms and slice very thin. Place in a nonstick skillet coarsely chopped scallion and the clove of garlic and brown them in butter. Fry over medium heat, add butter hot floured fillets of trout previously. Cook for a few minutes on both sides and then add the red wine and immediately after the mushrooms. Cover the pan with the hours its lid or a sheet of aluminum foil, reduce heat and cook for about 20 minutes by adding (if necessary) another bit of wine.
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