INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 339
Calories From Fat: 139
Total Fat: 15.7g
Cholesterol: 19.6mg
Sodium: 186.4mg
Potassium: 259.7mg
Carbohydrates: 42.5g
Fiber: 2g
Sugar: 1.4g
Protein: 7.5g