Brook Trout Sauteed With Mushrooms Recipe

• 6 whl trout (about 1/2 pound each when cleaned), Or possibly...
• 12 x -Fillets with skin
• 1/4 c. Lowfat milk Salt Freshly grnd black pepper
• 1/3 c. All-purpose flour
• 3 Tbsp. Vegetable oil
• 6 Tbsp. Unsalted butter
• 6 lrg Mushrooms, thinly sliced
• 2 Tbsp. Fresh lime juice
• 4 Tbsp. Finely minced fresh parsley

1. Put the trout in a dish, add in the lowfat milk, and sprinkle with salt and pepper.
2. Turn them several times to coat well.
3. Set aside.
4. Spread the flour over a flat dish.
5. Remove the trout from the lowfat milk and dredge them in the flour.
6. Shake off any excess flour.
7. Heat half of the oil in a nonstick frying pan large sufficient to hold 3 trout in one layer.
8. Cook them over medium heat for 4 min on one side.
9. Turn them and cook for 6 to 8 min, or possibly till brown.
10. Transfer the trout to a hot platter and keep them hot.
11. Repeat the process using the remaining oil and fish.
12. Meanwhile, heat 1 TB.
13. of the butter in a frying pan over high heat.
14. Add in the mushroom slices and sprinkle with salt and pepper.
15. Saute/fry them, stirring and shaking the pan, till the liquid has evaporated and the mushrooms are nicely browned.
16. Arrange the mushrooms over the trout and sprinkle with the lime juice.
17. Heat the remaining butter in a frying pan over high heat, shaking the pan, till the butter turns hazlenut brown.
18. Pour it over the trout, sprinkle with the parsley, and serve immediately.

trout, skin, milk salt, allpurpose, vegetable oil, butter, mushrooms, lime juice, parsley

Taken from cookeatshare.com/recipes/brook-trout-sauteed-with-mushrooms-93516 (may not work)