| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish, Main dish |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Butter or margarine |
| 1/2 |
lb |
Small mushrooms (or large mushrooms, sliced) |
| 2 |
tb |
Finely chopped parsley |
| 4 |
|
Whole dressed trout (each about 1/2 lb.) |
|
|
All-purpose flour |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Lemon juice |
| 1/3 |
c |
Whipping cream |
INSTRUCTIONS
In a wide frying pan, melt butter over medium-high heat; add
mushrooms and saute, stirring frequently, until golden and brown (about
5 minutes). Stir in parsley, then remove pan from heat and lift
mushrooms from pan with slotted spoon. Arrange evenly to cover bottom
of a large warm serving platter; keep warm. Set pan aside.
Wipe fish with damp cloth, inside cavities and outside. Coat fish
with flour; shake off excess. Arrange in single layer on wax paper
within reaching distance of range. Return pan to medium heat; add salt
to remaining butter.
Place in pan as many fish as will fit without crowding. Cook,
turning once, until fish is lightly browned and flakes readily when
prodded with a fork. For a 1-inch fish allow 10 minutes total - 5
minutes on each side.
When fish is done, remove from pan and arrange on top of mushrooms;
keep warm. Repeat process with remaining fish.
After removing last fish, add lemon juice and cream to pan; bring to
a boil, stirring and scraping to blend with pan drippings. Spoon
immediately over fish and mushrooms and serve.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-trout.zip
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