2 trout, cleaned and dressed
lemon juice
salt and pepper
milk
1 beaten egg
seasoned breadcrumbs
1 tsp garlic powder
1 cube butter
1/2 cup sliced mushrooms
1 Tbsp minced parsley
Sprinkle trout with lemon juice, salt and pepper. Mix the milk with egg and garlic powder. Dip fish in egg mixture and then into breadcrumbs. Saute trout in 4 Tbsp of butter until brown on both sides. Remove fish to heated serving plate.
Increase heat under frying pan. Add remaining butter, mushrooms, parsley, lemon juice, salt and pepper to taste. Simmer until mushrooms are tender. Pour sauce over trout.
