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