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1
Put the trout in a dish and add the milk, salt and pepper.
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2
Turn the fish in the milk to coat well.
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3
Set aside.
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4
Cut the mushrooms into thin slices.
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5
There should be about two cups.
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6
Peel the limes.
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7
Cut the flesh from the white pulpy sections to make wedges.
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8
Set aside.
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9
Remove the fish from the milk without patting it dry.
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10
Dip the fish in the flour to coat on all sides.
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11
Shake off the excess.
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12
Heat the oil in a skillet large enough to hold the fish in one layer.
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13
Add the fish and cook over moderately high heat 2 to 3 minutes, or until golden brown on one side.
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14
Turn and cook on the second side, basting often, 8 to 10 minutes.
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15
Transfer the fish to a hot serving platter.
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16
Meanwhile, heat one tablespoon of the butter in a skillet and add the mushroom slices.
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17
Cook, shaking the skillet and stirring, until mushrooms wilt.
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18
Cook until the liquid evaporates.
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19
Continue cooking until browned, about three minutes in all.
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20
Arrange the mushroom slices neatly over the trout.
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21
Arrange the lime slices symmetrically between the mushroom slices.
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22
Sprinkle any accumulated lime juice over the trout.
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23
Heat the remaining three tablespoons butter in a skillet until it melts.
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24
Continue cooking until the butter is lightly browned.
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25
Pour this over the trout.
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26
Sprinkle with parsley and serve.
