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Pan-fried small trout with mushroom sauce
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| Artist: |
_ |
| Categories: |
Fish, Fried, Seafood |
| Yield: |
3 |
| Rating: |
0 |
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Ingredients:
| 18
| oz | Trout fillets -- 3-6oz. | | | Fillets | | 1
| tbsp | Lemon juice | | 1/4
| tsp | Salt | | 1/2
| cup | Skim milk | | 1
| | Egg -- beaten | | 3
| tbsp | Margarine | | 1 1/2
| cup | Sliced mushrooms | | 2
| tbsp | Parsley -- minced | | 1
| tbsp | Lemon juice | | 1/2
| tsp | Salt | | 1 1/3
| tsp | Pepper | | 1
| tsp | Hot sauce | | 1/2
| cup | Dry bread crumbs | | 3
| | Lemon wedges |
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Procedures:
| 1 | Sprinkle each fillet with one teaspoon of lemon juice and salt. | | 2 | Mix the milk with the egg, dip fish in the mixture, then coat with fine crumbs. | | 3 | Saut?trout in 2 tablespoon of margarine until they are brown on both sides and flesh flakes easily, then remove to warm plates. | | 4 | Raise heat to high, add the remaining tablespoon of margarine to the hot pan, stir in mushrooms, parsley and one tablespoon of lemon juice, ?teaspoon salt, and pepper. | | 5 | Spoon one third of the mushroom mixture on top of fillets. | | 6 | Serve hot sauce and lemon wedges with trout |
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