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Pan-Fried Trout With Chanterelles

17 faves
Nutrition per serving    (USDA % daily values)
CAL
204
FAT
44%
CHOL
37%
SOD
24%

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Ingredients for 4 servings

1 tablespoon clarified butter/ghee

4 filets of steelhead or rainbow trout, about 6 ounces each

1/2 teaspoon unrefined sea salt

1 teaspoon ground black pepper

1 small shallot, peeled and finely minced

4 ounces chanterelle mushrooms, sliced thin

1/4 cup heavy cream, not ultrapasteurized

1 tablespoon chopped fresh flat-leaf parsley

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