Flour 6 tbsp. butter 2 tbsp. parsley Juice of 1 lemon 1 lb. speckled trout filet Roll in seasoned flour lightly. In a heavy skillet saute filets in hot butter for 5 minutes. When brown, turn and cook 3 minutes. Put in warm dish; season if needed. Put lemon juice in pan with butter, parsley, onions and mushrooms. When foamy pour over fish. |