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December 2018

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Brook Trout Sauteed with Mushrooms Recipe

Brook Trout Sauteed with Mushrooms recipe and other fish recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Brook Trout Sauteed with Mushrooms recipe  PDF


6 Whole trout
(about 1/2 lb. each when cleaned), OR... 12 Fillets with skin
1/4 c Milk
Salt Freshly ground black pepper 1/3 c All purpose flour
3 tb Vegetable oil
6 tb Unsalted butter
6 lg Mushrooms thinly sliced
2 tb Fresh lime juice
4 tb Finely chopped fresh parsley
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 e cess 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.

Brook Trout Sauteed with Mushrooms recipe and other fish recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
681 people have voted
Last Reviewed on 2018-12-18



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