Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

18 oz Trout fillets -- 3-6oz.
Fillets
1 tb Lemon juice
1/4 ts Salt
1/2 c Skim milk
1 Egg -- beaten
3 tb Margarine
1 1/2 c Sliced mushrooms
2 tb Parsley -- minced
1 tb Lemon juice
1/2 ts Salt
1 3/8 ts Pepper
1 ts Hot sauce
1/2 c Dry bread crumbs
3 Lemon wedges

Sprinkle each fillet with one teaspoon of lemon juice and salt. Mix
the milk with the egg, dip fish in the mixture, then coat with fine
crumbs. Sauté trout in 2 tablespoon of margarine until they are brown
on both sides and flesh flakes easily, then remove to warm plates.
Raise heat to high, add the remaining tablespoon of margarine to the
hot pan, stir in mushrooms, parsley and one tablespoon of lemon
juice, 1/2 teaspoon salt, and pepper. Spoon one third of the
mushroom mixture on top of fillets. Serve hot sauce and lemon wedges
with trout.

Recipe By : The Complete Book of American Fish and Shellfish
Cookery

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