Mushroom Trout

Trout season is in full swing. If you are skillful enough to catch your own, you will never be able to go back to farm rased fish. Trout you catch yourself are from clear, cold, fast flowing waters. At dusk and dawn they dine on insects, sometimes snaching frogs, crayfish, and smaller trout. They have a clean pinkish flesh, firm in texture, with a delicate flavor and aroma. Farm rased fish on the other hand. Are raised in sediment loaded nitrate rich water. (Mud) As such, in comparison to wild trout, they taste like dirt. Even the flesh has a brown colour. To add insult to injury, they are sustaind on pallet foods containing homones and groath stimulants..... In summary. Catch your own.
By now you should be fishing trout out of the creek by the bucket full. Next step is to gather some feld mushrooms along the way. Wild mushrooms have a flavor 1oo times more intence than the supermarket version. The consept of this dish is wild trout flavored with feld mushroom. This dish will not work with store bought ingredents! Your guests will be bowled over with the huge mushroom tastes, and unfogettable trout flavors. Plus you get the kudos of telling everyone you were out catching there meal this morning...
Ingredents:
1 fresh caught wild trout. (400-600g).
2 feild mushrooms. (About 6cm across).
Preserved lemmon.
Chives.
Peper.
Butter.
Garlic.
Method:
Scale and gut the trout. In the cavity, insert the mushrooms, lemmons (Flesh removed), and the chives. Poke in a small knob of butter, and crack some peper in for good measure.
In a slow non stick pan, place the trout with another knob or two of butter and a few sliced cloves of garlic. With the lid on, fry gently for about 6 minutes on one side. Turn over and give it 6 minutes more on the otherside. It's cooked when the eyes turn white.
Serving:
Serve on a bed of furroed sliverbeet with some extra butter tosed through just before serving. Lay trout over the top and poor on the pan juces..... A thick peice of crusty bread to soak up all the liquor wont go amiss either., As for a beverage to acompany this dish. Beer, don't go for wine, it doesn't work with wine. I suggest a bitter larger in a pint glass. When the meal is over and your on your second pint, I like a good sharp chedder, on a cracker or two.
Note:
When collecting wild mushrooms, take care. Some very innocent looking fungi can be deadly if eaten... If your even slightly unsure don't pick it. The best bet is to ask some one you has experence in such matters, best of all is to ask someone who has picked mushrooms in that area before.