Filet Of Trout

• 1/2 lb. trout fillet (per person)
• 1 c. milk
• 3/4 c. flour
• 3 Tbsp. salt
• 2 Tbsp. pepper
• dash of cayenne pepper
• 3/4 c. fine bread crumbs
• 2 sticks butter
• 1 c. sliced mushrooms
• 1 c. quartered artichoke hearts
• 2 Tbsp. minced parsley
• 1/4 c. dry Sauterne

1. Dip filets in milk; roll in flour seasoned with salt, pepper and cayenne.
2. Dip in milk again and coat with bread crumbs.
3. In a large skillet, over high heat, melt butter and brown filets on both sides.
4. Remove to a heated serving platter.
5. Lower heat.
6. Add mushrooms, artichokes and parsley and cook for 3 minutes.
7. Stir in wine.
8. The mixture will bubble and turn slightly dark.
9. Spoon sauce over fish and serve immediately.
10. Serves 4.

trout fillet, milk, flour, salt, pepper, cayenne pepper, bread crumbs, butter, mushrooms, quartered artichoke hearts, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=199842 (may not work)