Trout And Mushrooms In Cream

Ingredients:

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

Method:

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.