Fillet of Fish with Forest Mushrooms

Lake trout is a favorite of Austrian chefs, but you can use any fish fillet for this recipe. Forest mushrooms include ceps, chanterelles, and other mushrooms. Serve with buttered new potatoes or Spätzle and a fresh salad.

Fillet of Fish with Forest Mushrooms

  • Servings: 4
  • Difficulty: easy
  • Print

Posted by threeovens.


  • 1 1/2 pounds filleted trout or other fillet
  • flour to coat fish
  • salt
  • fresh ground black pepper
  • lemon juice to sprinkle

For the herb butter:

  • 5 tablespoons butter, at room temperature
  • fresh chopped mixed herbs (such as chervil, tarragon, parsley, etc.)
  • lemon juice
  • a squeeze of anchovy paste
  • salt
  • fresh ground black pepper

For the garnish:

  • 1/2 pound fresh forest mushrooms
  • 2 shallots
  • chopped parsley
  • butter or oil
  • salt
  • fresh ground black pepper


  1. Wash the fillets and pat dry with paper toweling. Season with salt and pepper. Drizzle with lemon juice and set aside.
  2. Finely chop the herbs for the herb butter and mix with the softened butter. Season with salt and pepper, anchovy paste, and a dash of lemon juice. Mix well and place in the refrigerator.
  3. Preheat the broiler.
  4. Clean and chop the mushrooms. Dice the shallots and cook the shallots in butter or oil until translucent over medium low heat. Add the mushroom and season with pepper (not yet with salt). Cook slowly over medium heat.
  5. Meanwhile, heat some oil and butter in a skillet. Coat the fillets on one side with flour (place the skin side in the flour and coat the other side). Fry, floured side down, over high heat. Flip and fry the other side.
  6. Place the fillets, crispy floured side up, in a greased baking dish. Spread with the herb butter and brown the top under the broiler until the butter foams up.
  7. Add salt to the mushroom and arrange on individual serving plates. Place a fillet on top and sprinkle with chopped parsley.

One thought on “Fillet of Fish with Forest Mushrooms

  1. This was delicious. There’s a lot of chopping, but it’s not time-consuming or difficult. For the mushrooms, I used chanterelle (because it’s what I had on hand), and it was a really good choice because it added more flavor than I think a more common button mushroom would offer. The herb butter added a lot flavor, but it also softened the fillet a bit, but the final broiling step added a very slight crisp to the top which was a very nice contrast in texture. I’d definitely make this again. Thanks, threeovens. – Northwestgal (made for Culinary Quest 2017-Austria).


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