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

A Message from our Provider:

“Jesus: Eternal Combustion Protection”