0
(0)
CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Eggs American Fish, Sauces 3 Servings

INGREDIENTS

18 oz Trout fillets, 3-6oz.
Fillets
1 T Lemon juice
1/4 t Salt
1/2 c Skim milk
1 Egg, beaten
3 T Margarine
1 1/2 c Sliced mushrooms
2 T Parsley, minced
1/2 t Salt
1 3/8 t Pepper
1 t Hot sauce
1/2 c Dry bread crumbs
3 Lemon wedges

INSTRUCTIONS

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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Uninspired by Jesus? Bet you’ve never met him!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 454
Calories From Fat: 196
Total Fat: 22g
Cholesterol: 243.1mg
Sodium: 1075.3mg
Potassium: 1038.2mg
Carbohydrates: 19g
Fiber: 1.6g
Sugar: 4.6g
Protein: 43.9g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?