Trotelle With Porcini Mushrooms

Preparation:

Preparation: Split the trout and carefully remove the bones. Cleaned, they are left to macerate in white wine for an hour with salt, pepper and thyme. Then, cook the fish in a pan with mountain butter, adding the remaining white wine at the end. Separately, the sliced porcini mushrooms are cooked for five minutes, with parsley, oil and a scent of garlic. When the trout are cooked, cover them with the mushrooms and serve with a little melted butter poured on top.