Pan-Fried Small Trout with Mushroom Sauce
Recipe type: Seafood
Serves: 3
  • 18 ounces trout fillets - 3 6ounces fillets
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/2 Cup skim milk
  • 1 egg - beaten
  • 3 Tablespoons butter
  • 1 1/2 Cups sliced mushrooms
  • 2 Tablespoons parsley - minced
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 3/8 teaspoons pepper
  • 1 teaspoon hot sauce
  • 1/2 Cup dry bread crumbs
  • 3 lemon wedges
  1. Sprinkle each fillet with one teaspoon of lemon juice and salt.
  2. Mix the milk with the egg, dip fish in the mixture, then coat with fine crumbs.
  3. SautT trout in 2 tablespoon of butter 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 butter to the hot pan, stir in mushrooms, parsley and one tablespoon of lemon juice, 1/2 teaspoon salt, and pepper.
  4. Spoon one third of the mushroom mixture on top of fillets.
  5. Serve hot sauce and lemon wedges with trout. Recipe by: The Complete Book of American Fish and Shellfish Cookery
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