Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Whole trout (about 1/2 lb.
Each when cleaned) or
12 fillets with skin
1/4 c Milk
Salt and freshly ground
Black pepper
1/3 c All-purpose flour
3 tb Vegetable oil
6 tb Unsalted butter
6 lg Mushrooms, cut into
Thin slices
2 tb Fresh lime juice
4 tb Finely chopped fresh
Parsley leaves

Put the trout in a dish, add the milk, and sprinkle with salt and
pepper. Turn them several times to coat well. Set aside.

Spread the flour over a flat dish. Remove the trout from the milk
and dredge them in the flour. Shake off any excess flour.

Heat half of the oil in a nonstick frying pan large enough to hold 3
trout in one layer. Cook them over medium heat for 4 minutes on one
side. Turn them and cook for 6 to 8 minutes, or until brown.
Transfer the trout to a warm platter and keep them warm. Repeat the
process using the remaining oil and fish.

Meanwhile, melt 1 TB. of the butter in a frying pan over high heat.
Add the mushroom slices and sprinkle with salt and pepper. Saute
them, stirring and shaking the pan, until the liquid has evaporated
and the mushrooms are nicely browned.

Arrange the mushrooms over the trout and sprinkle with the lime
juice.

Melt the remaining butter in a frying pan over high heat, shaking
the pan, until the butter turns hazlenut brown. Pour it over the
trout, sprinkle with the parsley, and serve immediately.

The Seafood Cookbook, Classic to Contemporary, by Pierre Franey
Bryan Miller, Random House, NY, 1986.

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