Whole Baked Sea Trout With Mushrooms & Onions

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Ingredients

3 Tablespoons butter
3 Tablespoons vegetable oil
6 cups sliced mixed fresh wild mushrooms (such as portabello,
crimini, and stemmed shitake, about 12 ounces)
1-1/2 cups chopped onion
1 large celery stalk, chopped
3 Tablespoons minced fresh parsley
1-1/2 teaspoons dried thyme
3 ounces thinly sliced proscuitto or smoked ham, chopped
4 whole trout (about 12 ounces each), cleaned, boned
2 Tablespoons fresh lemon juice
1/4 cup (1/2 stick) butter, melted

Melt 3 tablespoons butter with oil in large iron skillet over medium heat. Add mushrooms, onion, celery, parsley and thyme, cook until mushrooms brown and all liquid evaporates, stirring frequently, about 20 minutes. Remove from heat. Stir in ham, season filling to taste with salt and pepper.

Preheat oven to 350 degrees. Butter large baking sheet. Open fish like a book. Drizzle with lemon juice. Sprinkle with salt and pepper. Spoon filling over 1 side of each fish, dividing equally. Fold second side over, enclosing the filling. Place stuffed fish on prepared sheet. Brush outside of fish with melted butter.

Bake until cooked through, about 30 minutes. Transfer to platter.

Serves: 4 (may be doubled)