Recipe - Pan-Fried Small Trout With Mushroom Sauce

18 ounce Trout fillets 36oz.
Fillets
1 tablespoon Lemon juice
One fourth teaspoon Salt
One half cup Skim milk
1 Egg beaten
3 tablespoon Margarine
1 One half cup Sliced mushrooms
2 tablespoon Parsley minced
1 tablespoon Lemon juice
One half teaspoon Salt
1 3/8 teaspoon Pepper
1 teaspoon Hot sauce
One half cup Dry bread crumbs
3 Lemon wedges

Sprinkle each fillet with one teaspoon of lemon juice and salt. Mix the
milk with the egg, dip fish in the mixture, then coat with fine crumbs.
Sauté trout in 2 tablespoon of margarine until they are brown on both sides
and flesh flakes easily, then remove to warm plates. Raise heat to high,
add the remaining tablespoon of margarine to the hot pan, stir in
mushrooms, parsley and one tablespoon of lemon juice, One half teaspoon salt,
and pepper. Spoon one third of the mushroom mixture on top of fillets.
Serve hot sauce and lemon wedges with trout.

Recipe By : The Complete Book of American Fish and Shellfish Cookery

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip