Pan-Fried Small Trout With Mushroom Sauce

Recipe Ingredients

18 oz	511g	Trout fillets - 3-6 oz each
1 tablespoon	15ml	Lemon juice
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Skim milk
1		Egg - beaten
3 tablespoons	45ml	Margarine
1 1/2 cups	355ml	Sliced mushrooms
2 tablespoons	30ml	Parsley - minced
1 tablespoon	15ml	Lemon juice
1/2 teaspoon	2.5ml	Salt
1 3/8 teaspoons	6.9ml	Pepper
1 teaspoon	5ml	Hot sauce
1/2 cup	73g / 2.6oz	Dry bread crumbs
3		Lemon wedges

Recipe Instructions

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

Source:
Janie Hibbler

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