Trout and Mushrooms in Cream

1. 1

   In a wide frying pan, melt butter over medium-high heat; add mushrooms and saute, stirring frequently, until golden and brown (about 5 minutes).

2. 2

   Stir in parsley, then remove pan from heat and lift mushrooms from pan with slotted spoon.

3. 3

   Arrange evenly to cover bottom of a large warm serving platter; keep warm.

4. 4

   Set pan aside.

5. 5

   Wipe fish with damp cloth, inside cavities and outside.

6. 6

   Coat fish with flour; shake off excess.

7. 7

   Arrange in single layer on wax paper within reaching distance of range.

8. 8

   Return pan to medium heat; add salt to remaining butter.

9. 9

   Place in pan as many fish as will fit without crowding.

10. 10

    Cook, turning once, until fish is lightly browned and flakes readily when prodded with a fork.

11. 11

    For a 1-inch fish allow 10 minutes total - 5 minutes on each side.

12. 12

    When fish is done, remove from pan and arrange on top of mushrooms; keep warm.

13. 13

    Repeat process with remaining fish.

14. 14

    After removing last fish, add lemon juice and cream to pan; bring to a boil, stirring and scraping to blend with pan drippings.

15. 15

    Spoon immediately over fish and mushrooms and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.