Trout and Mushrooms in Cream - butter

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.