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| Sautéed trout with lime and mushroom ~ 4 trout (about 1/2 pound each, cleaned. trimmed, do not remove skin 2 tbls milk salt & pepper 2 limes 1/4 cup flour 1/3 cup corn, peanut, or vegetable oil 1/4 cup butter 1/4 pound mushrooms, thinly sliced (about 1 cup) parsley, fresh, for garnish 1. Put trout in a shallow dish and add the milk. Salt & pepper to taste. Turn the fish in the milk to coat well. Set aside 2. Peel the limes. Cut the flesh from the pulpy sections to make wedges (3 wedges per fish). Set aside. 3. Remove the fish from the milk without patting dry. Dip the fish in the flour to coat on all sides. Shake off excess flour. 4. Heat the oil in a skillet large enough to hold the fish in one layer. Add the fish and cook over moderately high heat 2-3 minutes or until golden brown on one side. Turn and cook on the other side, basting often, about 8-10 minutes. 5. Transfer fish to a warm serving platter and keep hot. 6. While fish is cooking, heat 1 tablespoon butter in a different skillet and add the mushrooms. Cook, shaking the skillet and stirring, until mushrooms wilt. Continue cooking until the liquid evaporates and the mushrooms are browned (about 3 minutes). 7. Arrange the mushroom slices neatly over the trout. Arrange the lime wedges between the mushroom slices ( in other words alternate the mushroom slices and lime slices). Sprinkle any lime juice that may accumulate over the trout. 8. Heat the remaining butter in the skillet in which you cooked the mushrooms. Continue cooking until the butter is lightly browned. Pour this over the trout. Sprinkle with parsley. Serves 4 |