*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Saturday, April 27, 2024 2:15 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » SeaFoods » Brook Trout Sauteed With Mushrooms
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Brook Trout Sauteed With Mushrooms recipe to your favorite Save to favorite   Discuss Brook Trout Sauteed With Mushrooms recipe Write a comment   Print Brook Trout Sauteed With Mushrooms recipe Print this recipe   Email Brook Trout Sauteed With Mushrooms recipe to friend Email this recipe
  Brook Trout Sauteed With Mushrooms
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 582
Ingredients:
6 Whole trout - (about 1/2 lb. each - when cleaned), OR...
12 -Fillets with skin
1/4 cup Milk
Salt
Freshly ground black pepper
1/3 cup All-purpose flour
3 tbsp Vegetable oil
6 tbsp Unsalted butter
6 large Mushrooms, thinly sliced
2 tbsp Fresh lime juice
4 tbsp Finely chopped fresh parsley
Instructions:
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.
Rate this recipe:  
Featured Recipe
» SAUSAGE AND KIDNEY BEAN STEW
Category: Crock Pot
Hits: 205
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com