Ask your fishmonger to lift the trout fillets (2 per person).
Sort the mushrooms, rinse them quickly under running water, then squeeze them gently.
In a non-stick pan, melt 30 g of butter and steam the mushrooms over high heat for about 5 minutes, as soon as they have released their water, drain them, put them back in the pan for a moment with 20 g of butter , salt and pepper.
Preheat the oven to 180°C (th.6)
Prepare 12 rectangles of aluminum foil. On each, place a salt and pepper trout fillet. Spread the mushrooms over these fillets, add a knob of butter. Close the packets. Put them in the oven for 15 minutes.
Wash the lemons, cut them into 12 slices.
You can either present the papillotes without the paper, or serve them in their envelope, which is preferable so that they do not cool down and lose their aromas on individual plates.
Place a slice of lemon on each fillet.
