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Name: Trout and Mushrooms in Cream
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/3 c Butter or margarine; 1/2 lb mushrooms Small; 1/4 ts Salt; 1/3 c Whipping cream; 2 tb parsley, fresh Finely chopped; 2 tb Lemon juice; All-purpose flour; 4 Whole dressed trout

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INGREDIENTS

1/3 c Butter or margarine
1/2 lb mushrooms ; Small
1/4 ts Salt
1/3 c Whipping cream
2 tb parsley, fresh ; Finely chopped
2 tb Lemon juice
All-purpose flour
4 Whole dressed trout

Servings

INSTRUCTIONS

In a wide frying pan, melt butter over medium-high heat; add mushrooms and saute, 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-trout.zip

NOTES

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Trout and Mushrooms in Cream

1/3 c Butter or margarine
1/2 lb mushrooms Small
1/4 ts Salt
1/3 c Whipping cream
2 tb parsley, fresh Finely chopped
2 tb Lemon juice
 All-purpose flour
4 Whole dressed trout

In a wide frying pan, melt butter over medium-high heat; add  mushrooms and saute, 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.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-trout.zip

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Nutrition

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Serving Size: 1 Serving (128g)
Recipe Makes: 6

Calories: 271
Calories from Fat: 212 (78%)

Amt Per Serving		% DV

	Total Fat 23.6g	31 %
	Saturated Fat 7.7g	38 %
	Monounsaturated Fat 9.5g
	Polyunsanturated Fat 5.1g
Cholesterol 55.6mg		17 %
Sodium 38.3mg		1 %
Potassium 391.3mg		10 %
Total Carbohydrate 2.9g		1 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 2.5g
Protein 12.3g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 271

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