Authentic Welsh Sewin (Sea Trout) with Wild Forest Mushrooms

Pan-sear Sewin (Welsh sea trout) fillets in butter, starting skin-side down until crispy.

In a separate pan, sauté wild forest mushrooms (such as chanterelles or porcini) with garlic and thyme.

Deglaze the mushroom pan with a splash of dry white wine or cider.

Serve the delicate fish atop the earthy mushrooms.

Finish with a squeeze of lemon and fresh parsley.