Braised Trout with Porcini and Black Trumpet Sauce

1. Preheat oven to 450°F.

2. Mix wine with mustard and set aside.

3. Melt butter in a pan that is large enough to hold all the trout in one layer.

4. Add shallots and leek, and sauté until soft but not browned.

5. Add wine mixture and continue cooking for 3 minutes.

6. Sprinkle with thyme, parsley, salt and pepper.

7. Remove from heat.

8. Sauté the Boletus in butter for 5 minutes on medium-low heat. Add the Craterellus and continue cooking just until the mushrooms are well coated.

9. Add the remaining tablespoon of parsley, season to taste.

10. Put half the mushrooms in the pan with the vegetables and distribute them around to line the bottom of the pan.

11. Fill the boned trout with spoonfuls of the remaining mushrooms.

12. Lay the trout in the pan on top of the vegetables. Dot with butter.

13. Tear the bay leaf into two parts, lengthwise, and lay on top of the trout.

14. Cover the pan and place in oven at 450°F. Check the trout for doneness (all of the flesh turns opaque and flakes easily with a fork) at around the 12 to 15 minute mark. Cook a few minutes more if needed until done.

Serve

1. Remove the fish to a warm platter.

2. Make a roux of the butter and flour and add to the drippings, one teaspoon at a time, until thickened to the desired consistency. Pour over the fish.

3. Garnish with the lemon slices and sprigs of parsley, and serve.