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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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|Serving Size: 1 Serving (128g)|
|Recipe Makes: 6|
|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 %|
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Calories per serving: 271
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