Home
Ingredients:
•½ lb fresh cremini mushrooms, sliced
•6 Tbsp butter
•2 Tbsp minced fresh parsley
•1/3 c. all-purpose flour
•¼ tsp salt
•4 (6 oz) fillet trout
•1/3 c. heavy whipping cream
•½ tsp lemon juice
Directions:
1.In a large skillet, sauté mushrooms in 2 Tbsp butter until tender and browned. Remove from heat and stir in parsley; set aside.
2.In small shallow dish combine flour and salt; coat fillets with flour on each side, and set aside. Add 2 Tbsp of butter to skillet and melt. Cook trout over medium heat for 8 to 10 minutes on each side or until fish flakes easily work a fork. Set aside.
3.Melt remaining butter in small saucepan. Whisk in cream and lemon juice, stirring constantly. Bring to a boil for 3-4 minutes until slightly thickened, stirring constantly.
4.Arrange fish fillets over sautéed mushrooms on large serving platter.
•½ lb fresh cremini mushrooms, sliced
•6 Tbsp butter
•2 Tbsp minced fresh parsley
•1/3 c. all-purpose flour
•¼ tsp salt
•4 (6 oz) fillet trout
•1/3 c. heavy whipping cream
•½ tsp lemon juice
Directions:
1.In a large skillet, sauté mushrooms in 2 Tbsp butter until tender and browned. Remove from heat and stir in parsley; set aside.
2.In small shallow dish combine flour and salt; coat fillets with flour on each side, and set aside. Add 2 Tbsp of butter to skillet and melt. Cook trout over medium heat for 8 to 10 minutes on each side or until fish flakes easily work a fork. Set aside.
3.Melt remaining butter in small saucepan. Whisk in cream and lemon juice, stirring constantly. Bring to a boil for 3-4 minutes until slightly thickened, stirring constantly.
4.Arrange fish fillets over sautéed mushrooms on large serving platter.
