Baked trout with wild mushrooms

07998 TROUT BAKED in FOIL with WILD MUSHROOMS INGREDIENTS for 4 PEOPLE 400 g mushrooms, Chanterelles type 80 g butter, 4 trout fillets (200 g each) already cleaned, an untreated lemon, salt, pepper.

Peel the mushrooms, remove the stalk them hard and earthy, then, with the drive of a soft and moist cloth, clean them by depriving them of any remaining Earth.

Dissolve 30 g of butter in a saucepan, over high heat, sauté the mushrooms for 5 minutes, let them braise until their water completely evaporated.

Drain the mushrooms, melt other 20 g of butter in the same saucepan, put the mushrooms and cook over medium heat, add salt and pepper; should be crunchy.

Prepare 4 sheets of aluminum foil and put in each a Trout Fillet; Add salt, pepper, mushrooms, butter and close the wrappers.

Place in the oven already warm (180° c) for 15 minutes.

Serve hot, decorated with lemon cut into thin slices.