Charlie'S Brook Trout Supreme

1. 1

   Sprinkle brook trout inside and out with lemon juice, salt and pepper.

2. 2

   Combine the egg with the milk. Dip the trout in the mixture. Coat with bread crumbs.

3. 3

   Melt 1/4 cup butter in a large frying pan. Add fish and saute until golden brown on both sides, around 3 to 4 minutes.

4. 4

   Melt the remaining butter in another frying pan. Add the mushrooms, 1 tablespoon of the lemon juice and 1/2 teaspoon salt.

5. 5

   Saute mushrooms until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.