Provided by Pierre Franey
Categories dinner, weekday, sauces and gravies, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the trout in a dish and add the milk, salt and pepper. Turn the fish in the milk to coat well. Set aside.
- Cut the mushrooms into thin slices. There should be about two cups.
- Peel the limes. Cut the flesh from the white pulpy sections to make wedges. Set aside.
- Remove the fish from the milk without patting it dry. Dip the fish in the flour to coat on all sides. Shake off the excess.
- 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 to 3 minutes, or until golden brown on one side. Turn and cook on the second side, basting often, 8 to 10 minutes.
- Transfer the fish to a hot serving platter.
- Meanwhile, heat one tablespoon of the butter in a skillet and add the mushroom slices. Cook, shaking the skillet and stirring, until mushrooms wilt. Cook until the liquid evaporates. Continue cooking until browned, about three minutes in all.
- Arrange the mushroom slices neatly over the trout. Arrange the lime slices symmetrically between the mushroom slices. Sprinkle any accumulated lime juice over the trout.
- Heat the remaining three tablespoons butter in a skillet until it melts. Continue cooking until the butter is lightly browned. Pour this over the trout. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 638, UnsaturatedFat 28 grams, Carbohydrate 11 grams, Fat 45 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 12 grams, Sodium 786 milligrams, Sugar 2 grams, TransFat 1 gram
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