pan-fried trout with chanterelles in cream

In the late summer, the streams and lakes of nearby mountains teem with trout. My husband packs the tackle, I fill a picnic basket with good things to eat, and we both take our little boy out beyond the edge of our little town into the wilds. My husband fishes, my little boy aims to, and I busy myself gathering a few edible plants that lurk nearby. On one particularly lucky trip he landed several trout, and I found a little cache of golden chanterelles. They fit together, the two wild foods.

SERVES:  4

INGREDIENTS:

• • 1 tablespoon clarified butter
  • 4 (6-ounce) fillets steelhead or rainbow trout
  • ½ teaspoon finely ground unrefined sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 small shallot, finely minced
  • 4 ounces chanterelle mushrooms, thinly sliced
  • ¼ cup heavy cream
  • 1 tablespoon chopped fresh flat-leaf parsley

INSTRUCTIONS:

1. 1. Melt the clarified butter in a skillet over medium heat.
   2. Season the trout fillets with the salt and pepper.
   3. Place the trout skin side down in the butter, cover, and cook for about 8 minutes, or until the fish flakes easily when pierced by a fork.
   4. Turn off the heat and cover the skillet to keep the fish warm.
   5. In a separate skillet, melt the butter over medium heat.
   6. Stir in the shallot and fry until fragrant and translucent, about 3 minutes.
   7. Stir in chanterelles and fry for 3 to 5 minutes, until softened slightly.
   8. Pour in the heavy cream and cook, stirring constantly, until the cream is thick and glossy, about 3 minutes.
   9. Stir in the parsley and serve the mushroom mixture over the trout