Pan-Fried Small Trout With Mushroom Sauce

Course : Fish
Serves: 3
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18 ounces trout fillets -- 3-6 oz each
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 cup skim milk
1 large 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 medium lemon wedges

Preparation / Directions:

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

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