Trout & Mushrooms in Cream
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
or margarine |
|
| ½ | pound |
mushrooms
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 4 | each |
trout
|
*
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
lemon juice
|
|
| ⅓ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
or margarine |
|
| 226.8 | g |
mushrooms
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 4 | each |
trout
|
*
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
lemon juice
|
|
| 79 | ml |
heavy whipping cream
|
|
Directions
In a wide frying pan, melt butter over medium-high heat; add mushrooms and sauté, stirring frequently, until golden and brown (about 5 minutes).
Stir in parsley, then remove pan from heat and lift mushrooms from pan with slotted spoon.
Arrange evenly to cover bottom of a large warm serving platter; keep warm.
Set pan aside.
Wipe fish with damp cloth, inside cavities and outside.
Coat fish with flour; shake off excess.
Arrange in single layer on wax paper within reaching distance of range.
Return pan to medium heat; add salt to remaining butter.
Place in pan as many fish as will fit without crowding.
Cook, turning once, until fish is lightly browned and flakes readily when prodded with a fork.
For a 1-inch fish allow 10 minutes total - 5 minutes on each side.
When fish is done, remove from pan and arrange on top of mushrooms; keep warm.
Repeat process with remaining fish.
After removing last fish, add lemon juice and cream to pan; bring to a boil, stirring and scraping to blend with pan drippings.
Spoon immediately over fish and mushrooms and serve.
