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Spring Recipe: Trout, Bacon, and Mushrooms on Toast | Hallam Jones
Ingredients
- 250g raw trout fillets
- Diced small - 100g rindless bacon
- Chopped small - 100g button mushrooms
- Chopped 30g butter
- 1/2 tablespoon cooking oil
- 2 tablespoons cream
- Salt and black pepper
Directions
1. Heat the oil and butter in a frying pan until sizzling.
2. Add bacon and cook for 2 minutes before adding diced trout and mushrooms. Cook for a further 3 minutes.
3. Season with salt and pepper, and stir in cream.
4. When cream starts to bubble, serve the mixture on buttered toast.
