Trout & Mushrooms In Cream Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Butter or margarine,
1/2 lbs: Small mushrooms, or large mushrooms, sliced
2 tbsp: Finely chopped parsley,
4: Whole dressed trout, each about 1/2 lb.
All-purpose flour,
1/4 tsp: Salt,
2 tbsp: Lemon juice,
1/3 cup: Whipping cream,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp