Pan-Fried Trout With Chanterelles

• 1 tablespoon clarified butter or 1 tablespoon ghee
• 4 filets rainbow trout, about 6 ounces each
• 12 teaspoon unrefined sea salt
• 1 teaspoon ground black pepper
• 1 tablespoon clarified butter or 1 tablespoon ghee
• 1 small shallot, peeled and finely minced
• 4 ounces chanterelle mushrooms, sliced thin
• 14 cup heavy cream, not ultrapasteurized
• 1 tablespoon chopped fresh flat-leaf parsley

1. Melt one tablespoon clarified butter in a skillet over medium heat.
2. As the clarified butter melts, season the trout filets with one-half teaspoon unrefined sea salt and one teaspoon ground black pepper.
3. Places the trout skin-side down in the melted butter and cook, covered, for about eight minutes or until the fish flakes easily when pierced by a fork.
4. Keep warm while you prepare the chanterelles.
5. Melt remaining tablespoon clarified butter in a separate skillet over medium heat.
6. Stir in minced shallot and fry until fragrant and translucent, about two minutes.
7. Stir in sliced chanterelles and fry three to five minutes or until softened slightly.
8. Pour in heavy cream and cook, stirring constantly, until the cream is thick and glossy about two minutes.
9. Stir in parsley and serve over trout.

butter, filets rainbow trout, salt, ground black pepper, butter, shallot, chanterelle mushrooms, heavy cream, parsley

Taken from www.food.com/recipe/pan-fried-trout-with-chanterelles-490856 (may not work)