Trout Sautéed With Mushrooms

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 whole trout (about 1/2 lb. each when cleaned) or 12 trout fillets, with skin
• 1/4 cup milk
• salt
• fresh ground black pepper
• 1/3 cup all-purpose flour
• 3 tablespoons vegetable oil
• 6 tablespoons unsalted butter
• 6 large mushrooms, thinly sliced
• 2 tablespoons fresh lime juice
• 4 tablespoons finely chopped fresh parsley

Recipe

• 1 put the trout in a dish, add the milk, and sprinkle with salt and pepper.
• 2 turn them several times to coat well; set aside.
• 3 spread the flour over a flat dish.
• 4 remove the trout from the milk and dredge them in the flour.
• 5 shake off any excess flour.
• 6 heat half of the oil in a nonstick frying pan large enough to hold 3 trout in one layer.
• 7 cook them over medium heat for 4 minutes on one side.
• 8 turn them and cook for 6 to 8 minutes, or until brown.
• 9 transfer the trout to a warm platter and keep them warm.
• 10 repeat the process using the remaining oil and fish.
• 11 meanwhile, melt 1 tbsp of the butter in a frying pan over high heat.
• 12 add the mushroom slices and sprinkle with salt and pepper.
• 13 sauté them, stirring and shaking the pan, until the liquid has evaporated and the mushrooms are nicely browned.
• 14 arrange the mushrooms over the trout and sprinkle with the lime juice.
• 15 melt the remaining butter in a frying pan over high heat, shaking the pan, until the butter turns hazelnut brown.
• 16 pour it over the trout, sprinkle with the parsley, and serve immediately.