8 lg. trout fillets
Salt
Freshly ground black pepper
Flour
10 tbsp. butter, divided
2 tbsp. olive oil
1 lb. fresh mushrooms, thinly sliced
1 tbsp. lemon juice
1 c. thinly sliced scallions or green onions
1 c. fresh white bread crumbs

Season trout lightly with salt and pepper, then roll in flour and shake off excess. Melt 3 tablespoons of butter with the oil over high heat. When the foam subsides, add the trout and cook for 4-5 minutes on each side, or until they are golden brown. Transfer the trout to a plate.

Melt another 3 tablespoons of butter and add mushrooms; sprinkle with lemon juice. Shaking the skillet constantly, cook for about 3 minutes, or until slightly softened. Remove mushrooms from skillet and spread over bottom of a buttered baking dish.

Melt 2 tablespoons of butter in the skillet; add scallions and cook for 1 minute. Transfer to a bowl. Add remaining butter and, in the same skillet, lightly brown the bread crumbs. Arrange the trout (adding any juices that have accumulated on the platter) on top of the mushrooms in the baking dish. Sprinkle with the bread crumbs and spread the scallions on top. Bake at 425 degrees for 10 minutes, or until the crumbs and scallions are brown. Serves 6-8.