Charlie'S Brook Trout Supreme - cooking recipe

Ingredients

4 cleaned brook trout
lemon juice to taste
salt and pepper to taste
1 beaten egg
2 Tbsp. milk
1/2 c. bread crumbs
1/2 c. butter
1 (2 to 3 oz.) can sliced mushrooms, drained
1 Tbsp. lemon juice
1/2 tsp. salt

Preparation

Sprinkle brook trout inside and out with lemon juice, salt and pepper.
Combine the egg with the milk. Dip the trout in the mixture. Coat with bread crumbs.
Melt 1/4 cup butter in a large frying pan. Add fish and saute until golden brown on both sides, around 3 to 4 minutes.
Melt the remaining butter in another frying pan. Add the mushrooms, 1 tablespoon of the lemon juice and 1/2 teaspoon salt.
Saute mushrooms until hot.