Brook trout sauteed with mushrooms
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Brook trout sauteed with mushrooms
  Trout    Mushrooms    Seafood    Fish  
Last updated 6/12/2012 1:01:41 AM. Recipe ID 25006. Report a problem with this recipe.
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      Title: Brook trout sauteed with mushrooms
 Categories: Seafood, Fish
      Yield: 6 Servings
 
      6    Whole trout
           -- (about 1/2 lb. each
           -- when cleaned), OR...
           12 -Fillets with skin
    1/4 c  Milk
           Salt
           Freshly ground black pepper
    1/3 c  All-purpose flour
      3 tb Vegetable oil
      6 tb Unsalted butter
      6 lg Mushrooms; thinly sliced
      2 tb Fresh lime juice
      4 tb 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.  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.
 




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Recipe ID 25006 (Apr 03, 2005)

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