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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A mild lemon sauce accented by fresh mushrooms complements these tender trout fillets from Kathy Kittell of Lenexa, Kansas. When fish is on sale, I buy plenty to serve to my large brood, because it always gets eaten up right away, she notes. Ingredients:
1/2 pound fresh mushrooms, sliced |
6 tablespoons butter, divided |
2 tablespoons minced fresh parsley |
1/3 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
4 trout fillets (about 6 ounces each) |
1/3 cup heavy whipping cream |
1/2 teaspoon lemon juice |
Directions:
1. In a large skillet, saute mushrooms in 2 tablespoons butter until tender. Stir in parsley. Remove mushrooms to a serving platter; keep warm. Combine flour and salt in a shallow dish; coat fillets with flour mixture on both sides. Add 2 tablespoons butter to the skillet. Cook trout over medium heat for 8-10 minutes on each side or until fish flakes easily with a fork; arrange over mushrooms.
2. For sauce, melt remaining butter in a small saucepan. Gradually stir in cream and lemon juice. Bring to a boil for 3-4 minutes or until slightly thickened, stirring constantly. Serve over trout and mushrooms. Yield: 4 servings.
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