Instructions: Season the flour with salt and pepper and use to coat the trout.

Heat the oil and 25g of the butter in a large frying pan add the trout and fry gently for 6 minutes on each side until cooked and golden.

Meanwhile melt the remaining butter in a pan add the spring onion tops and mushrooms and fry for 3 minutes until the mushrooms begin to soften.

Stir in the lemon juice parsley and a little salt.

Arrange the trout and mushroom mixture on a warmed serving dish and keep hot.

Quickly fry the breadcrumbs in the fat remaining in the pan until crisp.

Sprinkle over the fish and garnish with lemon wedges.

Serves 4

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