4 Trout filleted

Seasoned flour

75 ml butter

75 oil

250 small mushrooms

Half teaspoon garlic (optional)

40 ml dry white wine

125 thick cream

Turn trout in seasoned flour

Melt butter and oil in frying pan and fry trout 5 – 6 minutes on a side.

Add mushrooms and garlic sauté over low heat for 3 – 4 minutes.

Add wine and boil for 1 minute. Add cream and stir until thick.

Seasoned with salt and black pepper

Serve with green vegetables and parsley potatoes.

♣