Ingredients: For 2 people

• 1 trout, filleted and de-boned
• 100g  butter
• 200g breadcrumbs
• Handful of fresh herbs, chopped (Italian parsley, chervil, dill and mint)
• 4 eggs, whisked
• 200g flour
• 1tbsp dried horopito
• 200ml milk
• Salt and pepper

• 150g White Button Mushrooms, quarted
• 100g Swiss Brown Mushrooms, sliced
• 1 Onion, diced
• 1 Red chilly, chopped
• 200ml Cream
• 100mls Olive Oil
• ¼ cup Parmesan Cheese
• 1 Lemon
• 250g Cooked Fettuccine

Fillet the trout and remove the bones and the skin.

Season the fillets with salt and pepper. Mix the chopped herbs and the breadcrumbs together.

Mix the egg with a little milk.

Lightly flour both sides of the fillets and dip into the egg wash then the bread and herb crumbs and place to the side.

Heat a pan with butter and place the fillets in and cook both sides till golden in colour.

In the mean time prepare the fettuccine. Sautee the mushrooms, onions and chilly in olive oil, add the horopito, then add the cream, cooked pasta and toss thoroughly to mix all the ingredients together.

Place the trout fillets on and sprinkle with lemon juice and parmesan cheese.

Serve hot.