Whole Baked Trout With Lemon And Potatoes

• 4 (8.75 oz) trout
• 2-3 tbsp lemon juice
• 1 None lemon, sliced
• 5.25 oz shallots, peeled and thinly sliced
• 8.75 oz mushrooms, sliced
• 3 cups sparkling wine
• 1 1/2 lb potatoes, peeled
• 1 1/2 tsp plain flour
• 3 1/2 tbsp butter, softened
• 3/4 cup heavy cream
• 1/4 cup fresh flat-leaf parsley, a little reserved for garnish, remainder finely chopped

1. Preheat oven to 400u0b0F. Sprinkle trout with salt and lemon juice, stuff with lemon slices and place in a roasting pan. Add shallots and mushrooms. Season. Add wine then transfer to oven and roast for 15-20 mins, until dorsal fins pull out easily. Carefully remove fish from juices and keep warm.
2. Meanwhile, cook potatoes in boiling salted water for 20 mins. Drain and keep warm.
3. For creamy sauce, bring pan juices to a boil. Add flour and 2 tbsp butter and cook for 2 mins. Add cream and season.
4. To finish potatoes, melt remaining butter in a frying pan, add potatoes and parsley and saute for 2 mins. Arrange on plates with whole trout. Serve with creamy sauce.

trout, lemon juice, lemon, shallots, mushrooms, sparkling wine, potatoes, flour, butter, heavy cream, parsley

Taken from recipes-plus.com/api/v2.0/recipes/22803 (may not work)