---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Brook Trout Sauteed with Mushrooms
  Categories: Seafood, Fish
       Yield: 6 servings
  
       6    Whole trout
            -- (about 1/2 lb. each
            -- when cleaned), OR...
            12 -Fillets with skin
     1/4 c  Milk
            Salt
            Freshly ground black pepper
     1/3 c  All-purpose flour
       3 tb Vegetable oil
       6 tb Unsalted butter
       6 lg Mushrooms; thinly sliced
       2 tb Fresh lime juice
       4 tb Finely chopped fresh parsley
  
   Put the trout in a dish, add the milk, and sprinkle with salt and
   pepper.  Turn them several times to coat well.  Set aside.
   
   Spread the flour over a flat dish.  Remove the trout from the milk
   and dredge them in the flour.  Shake off any excess flour.
   
   Heat half of the oil in a nonstick frying pan large enough to hold 3
   trout in one layer.  Cook them over medium heat for 4 minutes on one
   side.  Turn them and cook for 6 to 8 minutes, or until brown.  Transfer
   the trout to a warm platter and keep them warm. Repeat the process using
   the remaining oil and fish.
   
   Meanwhile, melt 1 TB. of the butter in a frying pan over high heat.
   Add the mushroom slices and sprinkle with salt and pepper.  Saute them,
   stirring and shaking the pan, until the liquid has evaporated and the
   mushrooms are nicely browned.
   
   Arrange the mushrooms over the trout and sprinkle with the lime
   juice.
   
   Melt the remaining butter in a frying pan over high heat, shaking the
   pan, until the butter turns hazlenut brown. Pour it over the trout,
   sprinkle with the parsley, and serve immediately.
  
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