Trout Sautéed With Mushrooms |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A nice way to fix trout Ingredients:
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 |
Directions:
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.
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