Brook Trout Sautéed With Mushrooms

6 Whole trout
, (about 1/2 lb. each
, when cleaned), OR...
12 -Fillets with skin
1/4 Cup Milk
Salt
Freshly ground black pepper
1/3 Cup All-purpose flour
3 Tablespoon Vegetable oil
6 Tablespoon Unsalted butter
6 Large Mushrooms; thinly sliced
2 Tablespoon Fresh lime juice
4 Tablespoon Finely chopped fresh parsley


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. Sauté 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 hazelnut brown. Pour it over the trout, sprinkle with
the parsley, and serve immediately.

Servings: 6
Home Cookin 4.8 Chapter: Fish And Seafood