Flour
6 tbsp. butter
2 tbsp. parsley
Juice of 1 lemon
1 lb. speckled trout fillet

Roll in seasoned flour lightly. In a heavy skillet saute fillets 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.