INGREDIENTS

INSTRUCTIONS

Put the trout in a dish, add the milk, and sprinkle with salt and
pepper. Turn them several times to coat well.  Set aside.  Spread the
flour over a flat dish.  Remove the trout from the milk and  dredge
them in the flour.  Shake off any excess flour.  Heat half of the oil
in a nonstick frying pan large enough to hold 3  trout in one layer.
Cook them over medium heat for 4 minutes on one  side. Turn them and
cook for 6 to 8 minutes, or until brown.  Transfer the trout to a warm
platter and keep them warm. Repeat the  process using the remaining oil
and fish.  Meanwhile, melt 1 TB. of the butter in a frying pan over
high heat.  Add the mushroom slices and sprinkle with salt and pepper.
Saute  them, stirring and shaking the pan, until the liquid has
evaporated  and the mushrooms are nicely browned.  Arrange the
mushrooms over the trout and sprinkle with the lime juice.  Melt the
remaining butter in a frying pan over high heat, shaking the  pan,
until the butter turns hazlenut brown. Pour it over the trout,
sprinkle with the parsley, and serve immediately.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-trout.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 449
Calories From Fat: 244
Total Fat: 27.5g
Cholesterol: 228.5mg
Sodium: 195.3mg
Potassium: 932.8mg
Carbohydrates: 7.2g
Fiber: <1g
Sugar: 1.1g
Protein: 41.9g