Shrimp And Fish Casserole(Serves 8) - cooking recipe

Ingredients

8 fillets of trout (4 fish)
flour
butter
2 cans shrimp soup
fresh shrimp (use the amount you want)
1 can mushroom pieces (save juice)
6 green onions, chopped
1 bell pepper, chopped
juice of 1 lemon
1/3 c. mushroom juice
1/4 c. dry sherry
Lea & Perrins sauce
red pepper and salt to taste

Preparation

Soak fish fillets in milk for 3 hours (can be done overnight). Dredge in flour and brown in butter.
Place in casserole.
Saute onions and bell peppers in butter until soft.
Add shrimp and stir until shrimp are pink.
Add soup, mushrooms, lemon juice, sherry and mushroom juice, Lea & Perrins, salt and pepper.
Cook 10 minutes.
Pour over fish and bake for 30 minutes at 300\u00b0.
May be prepared ahead of time and put in refrigerator.