Ingredients

• 1 fried Pan-Fried Trout fillet
• Scrambled Eggs
• Bacon Fat, or other cooking fat
• 2 Tbsp Butter or preferred cooking fat
• Large handful minced shallot
• Small handful minced garlic
• 1½ cups Chanterelle, Oyster Mushrooms, or your mushrooms of choice, sliced into large bite-size pieces
• Small handful fresh thyme leaves
• 1 Tbsp white wine
• Freshly squeezed lemon juice to taste
• Handful of chopped fresh parsley

Method

1. Preheat the oven to 200°F / 95°C for warming the trout while you complete the side dishes.
2. In the same pan as you cooked the trout, add the cooking fat over medium heat.
3. Add shallot first and the garlic a bit later; cook briefly until fragrant.
4. Add mushrooms and thyme and sauté gently until moisture evaporates and mushrooms soften and begin to crisp.
5. Stir in white wine, lemon juice, and parsley.

Serving

Divide the scrambled eggs between two warm plates. Top each with a trout fillet (flesh side up) and spoon the warm mushroom mixture over the top. Serve immediately.

Inspirations

• Big Bad Breakfast: Sautéed Trout, Soft Scrambled Eggs, Chanterelle Mushrooms