Truites de Carreroles

Clean and dry the trout thoroughly inside and out with paper towels. Season the cavities and exteriors generously with salt and pepper. Lightly dust the fish with flour, shaking off any excess. The flour creates a golden, crispy skin.

Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat until the butter foams and the foam subsides. This indicates the butter is hot enough for proper searing.

Place the trout in the skillet and cook without moving for 4-5 minutes until the underside is golden brown and crispy. Carefully flip and cook for another 4-5 minutes until the flesh is opaque and flakes easily when pressed with a fork.

Transfer the cooked trout to a warm platter and tent loosely with foil. In the same skillet, add the remaining butter and let it foam over medium-high heat.

Add the cleaned wild mushrooms to the hot butter and cook without stirring for 3 minutes to allow browning. Then stir and cook for another 3-4 minutes until the mushrooms are golden and have released their liquid.

Add the sliced garlic to the mushrooms and cook for 1 minute until fragrant. Add the thyme and half the parsley, tossing everything together. Squeeze the lemon juice into the pan and swirl to create a quick sauce.

Spoon the mushroom-butter sauce over the trout on the platter. Garnish with the remaining parsley and serve immediately with boiled potatoes or crusty bread to soak up the aromatic butter sauce.