a/n - Clarified butter (whole non salted is ok) 1 teaspoon- Shallot Minced 1 cup - sliced Mushrooms (preferably Wild such as Black Trumpets, Royal Trumpets, or Hedge Hogs) 4 to 5 pieces - quartered Artichoke Hearts 1/2 cup - Chardonnay 2 tablespoons - cold Whole Non Salted Butter (cubed) a/n - Salt and Pepper
A/N- Stands For "As Needed"
Dredge the Trout in the flour, submerge in the milk and then coat with Breadcrumbs. Heat clarified butter in saute' pan and cook Trout on both sides until Golden Brown. Remove from pan and cook in a 350 degree oven until finished. In a hot saute', add butter till melted and then saute' shallots until translucent. Next add mushrooms and cook until browned, add Artichokes and continue cooking for one additional minute. Then add the wine and cook until almost evaporated. Remove from heat and add the butter, constantly stirring until butter is completely melted into the wine. Taste the sauce and season with salt and pepper. Spoon over cooked Trout. Serve immediately.