Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 2 tablespoons canola oil

  3. 4 fresh trout, cleaned

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon freshly ground pepper

  6. 3-4 large mushrooms, cut into 1 large tomato, halved seeded and cut into 1/2 inch dice

  7. 24 oil cured olives, pitted and cut into small dice

  8. 1 small lemon, peeled and cut into small dice

  9. 2 tablespoon chopped fresh chives

Instructions Jump to Ingredients ↑

  1. Heat the butter and oil in a very large nonstick skillet or fish pan. Pat the trout dry, and place them in the hot butter. Sprinkle with the salt and pepper, and cook over medium-high heat, covered, for 4 minutes. Turn and cook on the other side for 4 minutes.

  2. Transfer the trout to a platter and set aside in a warm place.

  3. To the dripping in the pan, add the mushrooms, sautÈ for 1 minute, add the tomatoes, and sautÈ for 1 minute longer. Add the olive and lemon dice, and toss well. Spoon the contents of the pan over the trout, garnish with chives and serve.


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