Pan-Fried Small Trout With Mushroom Sauce
Grrrrrgh!
Course : Fish
From: HungryMonster.com
Serves: 3
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18      ounces        trout fillets -- 3-6 oz each
          fillets       
   1      tablespoon    lemon juice
     1/4  teaspoon      salt
     1/2  cup           skim milk
   1                    egg -- beaten
   3      tablespoons   margarine
   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
 

Preparation:

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. Sauté 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