Title: Pan-fried small trout with mushroom sauce
 Categories: Seafood
      Yield: 3 Servings
 
     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.