Pan-Fried Small Trout with Mushroom Sauce

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Title: Pan-Fried Small Trout with Mushroom Sauce

Categories: Seafood
Yield: 3 servings

18 oz Trout fillets -- 3-6oz.
Fillets
1 Tbsp Lemon juice
1/4 tsp Salt
1/2 cup Skim milk
1 Egg -- beaten
3 Tbsp Margarine
1 1/2 cup Sliced mushrooms
2 Tbsp Parsley -- minced
1 Tbsp Lemon juice
1/2 tsp Salt
1 3/8 tsp Pepper
1 tsp Hot sauce
1/2 cup Dry bread crumbs
3 Lemon wedges

Sprinkle each fillet with one teaspoon of lemon juice and salt. Mix the
milk with the egg, dip fish in the mixture, then coat with fine crumbs.
Saute trout in 2 tablespoon of margarine until they are brown on both sides
and flesh flakes easily, then remove to warm plates. Raise heat to high,
add the remaining tablespoon of margarine to the hot pan, stir in
mushrooms, parsley and one tablespoon of lemon juice, 1/2 teaspoon salt,
and pepper. Spoon one third of the mushroom mixture on top of fillets.
Serve hot sauce and lemon wedges with trout.

Recipe By : The Complete Book of American Fish and Shellfish Cookery



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