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Ingredients

• 1 tablespoon unsalted butter
• 1/2 pound button mushrooms, cleaned and sliced
• 2 tablespoons plus 2 teaspoons minced shallots
• 1 teaspoon minced garlic
• 1/2 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon salt, plus extra for seasoning
• 1/4 teaspoon freshly ground white or black pepper, plus extra for seasoning
• 1 teaspoon lemon juice
• 1/3 cup fish or shrimp stock
• 3 tablespoons heavy cream
• 1 cup artichoke hearts, drained and coarsely chopped
• 2 teaspoons chopped fresh parsley leaves
• 1 1/2 teaspoons chopped chives
• 1/4 to 1/3 cup fine dry bread crumbs
• 1 (3 to 3 1/2 pound) whole trout, cleaned
• 1 whole lemon, thinly sliced
• 3 to 4 tablespoons extra-virgin olive oil

Description

Mushroom And Artichoke Stuffed Trout

Emerils