MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Trout and Mushrooms in Cream
 Categories: Fish, Main dishes
      Yield: 6 servings

    1/3 c  Butter or margarine
    1/2 lb Small mushrooms
           -(or large mushrooms,
           -sliced)
      2 tb Finely chopped parsley
      4    Whole dressed trout
           -(each about 1/2 lb.)
           All-purpose flour
    1/4 ts Salt
      2 tb Lemon juice
    1/3 c  Whipping cream

  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.
From: Z PEGASUS #2 @1219000
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