(You will need a casserole big enough to hold the fish side by side and deep enough to take the liquid, and which can be used on top of the stove.)

Melt the butter and saute the finely chopped shallots until they just begin to soften. Add the sliced mushrooms. Brown gently and add the flour. Mix well, and when the flour has soaked up the butter, add the wine. Bring slowly to the boil and simmer for 10 minutes.

Clean and wipe the trout dry. Add to the wine, with salt and pepper, and cook very, very gently so that the liquid is just simmering for 15 minutes.

Place the trout on a warmed serving dish and reduce the sauce to thicken slightly. Check the seasoning. Away from the heat, add the lemon juice and stir in a walnut-sized piece of butter.

Sprinkle with parsley and serve with boiled potatoes.

Remarks: 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).