Instructions: Empty the trout by their gills and by also making a very small slit in their bellies. Wash and dry them thoroughly. Then season.

Squeeze the lemon. Separate the egg white from the yolk. Wash, dry and mince the parsley.

Heat half of the butter in a heavy saucepan, and once it begins to turn color, brown the trout on both sides over medium heat.

Cut off the sandy stems of the mushrooms. Wash in cold water two times, but do not soak. Rinse well. Cut into thin slices. Place the rest of the butter in a frying pan, heat and add the mushrooms. Brown lightly and add the lemon juice. Heat for 30 seconds and warm the serving platter.

Mix the egg yolk and the cream together. Add the mushrooms and let thicken over low heat constantly stirring, WITHOUT boiling. Season.

Place the trout on the warm serving platter. Pour the sauce over the trout and sprinkle with parsley. Serve piping hot.

This recipe yields 4 servings.

Comments: As for all fish, trout is fragile. When you take it from the cooking dish to the serving platter, use a large spatula or a fish scoop.

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