Trout & mushrooms in cream
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Trout & mushrooms in cream
  Trout    Mushrooms    Fish    Creams  
Last updated 6/12/2012 1:27:46 AM. Recipe ID 62823. Report a problem with this recipe.
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      Title: Trout & mushrooms in cream
 Categories: Fish, Main dish
      Yield: 6 Servings
 
    1/3 c  Butter or margarine
    1/2 lb Small mushrooms
           -(or large mushrooms,
           -sliced)
      2 tb Finely chopped parsley
      4    Whole dressed trout
           -(each about 1/2 lb.)
           All-purpose flour
    1/4 ts Salt
      2 tb Lemon juice
    1/3 c  Whipping cream
 
  In a wide frying pan, melt butter over medium-high heat; add
  mushrooms and saute, stirring frequently, until golden and brown
  (about 5 minutes). Stir in parsley, then remove pan from heat and
  lift mushrooms from pan with slotted spoon.  Arrange evenly to cover
  bottom of a large warm serving platter; keep warm. Set pan aside.
  
  Wipe fish with damp cloth, inside cavities and outside. Coat fish with
  flour; shake off excess. Arrange in single layer on wax paper within
  reaching distance of range. Return pan to medium heat; add salt to
  remaining butter.
  
  Place in pan as many fish as will fit without crowding. Cook, turning
  once, until fish is lightly browned and flakes readily when prodded
  with a fork. For a 1-inch fish allow 10 minutes total - 5 minutes on
  each side.
  
  When fish is done, remove from pan and arrange on top of mushrooms;
  keep warm. Repeat process with remaining fish.
  
  After removing last fish, add lemon juice and cream to pan; bring to a
  boil, stirring and scraping to blend with pan drippings. Spoon
  immediately over fish and mushrooms and serve.
 




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Recipe ID 62823 (Apr 03, 2005)

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