4 trout
2 1/2 oz. butter
4 shallots, finely chopped
2/3 c. Riesling
5 oz. mushrooms
6 tbsp. heavy cream or creme fraiche
Salt
Pepper

Serves 4. Clean fish, rinse and pat dry. Season with salt and pepper. Preheat oven to 425 degrees. Grease a baking dish with 1 tablespoon of butter. Scatter the chopped shallots over the bottom and lay fish on top. Pour the wine into the dish. Cover with aluminum foil and bake for 20 minutes.

Wash the mushrooms, dry with paper towel and cut into quarters. Melt one tablespoon of butter in skillet and cook the mushrooms until they give out no more liquid. Keep warm.

Skin the trout. Arrange on serving platter and surround with mushrooms. Keep warm. Strain the trout cooking liquid into a small saucepan and boil over high heat until reduced to a syrupy consistency. Add the cream. Cook until the sauce is thick and creamy. Coat the trout and serve.