• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Pan-Fried Small Trout with Mushroom Sauce

  • Recipe Submitted by on

Category: Sauces, Fish

 Ingredients List

  • 18 oz Trout fillets -- 3-6oz.
  • Fillets
  • 1 tb Lemon juice
  • 1/4 ts Salt
  • 1/2 c Skim milk
  • 1 Egg -- beaten
  • 3 tb Margarine
  • 1 1/2 c Sliced mushrooms
  • 2 tb Parsley -- minced
  • 1 tb Lemon juice
  • 1/2 ts Salt
  • 1 3/8 ts Pepper
  • 1 ts Hot sauce
  • 1/2 c Dry bread crumbs
  • 3 Lemon wedges


Sprinkle each fillet with one teaspoon of lemon juice and salt. Mix the
milk with the egg, dip fish in the mixture, then coat with fine crumbs.
Sauté trout in 2 tablespoon of margarine until they are brown on both sides
and flesh flakes easily, then remove to warm plates. Raise heat to high,
add the remaining tablespoon of margarine to the hot pan, stir in
mushrooms, parsley and one tablespoon of lemon juice, 1/2 teaspoon salt,
and pepper. Spoon one third of the mushroom mixture on top of fillets.
Serve hot sauce and lemon wedges with trout.

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