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Categories:
trout fillet milk flour salt pepper cayenne pepper bread crumbs butter mushrooms quartered artichoke hearts parsley
Viewed: 8 - Published at: 5 years agoIngredients
- 1/2 lb. trout fillet (per person)
- 1 c. milk
- 3/4 c. flour
- 3 Tbsp. salt
- 2 Tbsp. pepper
- dash of cayenne pepper
- 3/4 c. fine bread crumbs
- 2 sticks butter
- 1 c. sliced mushrooms
- 1 c. quartered artichoke hearts
- 2 Tbsp. minced parsley
- 1/4 c. dry Sauterne
Method
- Dip filets in milk; roll in flour seasoned with salt, pepper and cayenne.
- Dip in milk again and coat with bread crumbs.
- In a large skillet, over high heat, melt butter and brown filets on both sides.
- Remove to a heated serving platter.
- Lower heat.
- Add mushrooms, artichokes and parsley and cook for 3 minutes.
- Stir in wine.
- The mixture will bubble and turn slightly dark.
- Spoon sauce over fish and serve immediately.
- Serves 4.
