Ingredients

2 lemons
8 fillets of brook trout, rainbow trout, or perch
1 C. flour
2 tsp. salt
1 tsp. freshly ground pepper
1 tsp. fresh thyme, or pinch of dried
4 Tbsp. unsalted butter
Mushroom sauce:
1 lb. sm. white mushrooms
1 clove garlic
3 Tbsp. unsalted butter
1 C. dry white wine
1 C. heavy cream
Salt & freshly ground pepper

Cooking Instructions

1. Preheat oven to 200 degrees. 2. Juice 2 lemons and strain out pits. Wipe fish fillets with damp paper towels and arrange in single layer in baking pan. Pour lemon juice over fish; set aside. 3. On sheet of foil, combine flour, salt, pepper and thyme. 4. In large heavy gauge skillet used for livers, heat 2 tablespoons butter over medium heat until lightly browned. While butter is browning, dredge 4 fillets in flour mixture. Fry fillets until golden brown, about 2 minutes on each side. Using slotted spatula, remove from pan and drain on paper towels. Transfer fillets to 2 dinner plates and keep warm in oven. Repeat process for remaining fillets. 5. When ready to serve, remove plates from oven and spoon sauce over fish.
MUSHROOM SAUCE:
1. Wipe mushrooms clean with damp paper towels. Trim off stems and cut lengthwise into thin slices. 2. Peel garlic and crush with flat side of chef’s knife. 3. In medium size saucepan, melt butter over medium heat. Add garlic and saute, stirring 1 minute. Remove garlic and discard. Add mushrooms and cook, stirring, until liquid has almost evaporated, about 10 minutes. 4. Raise heat to medium high. Add wine and cook, stirring occasionally until reduced by half, about 5 minutes. Remove pan from heat and set aside. 5. Add heavy cream and cook, stirring over medium heat until sauce has thickened slightly, 3 to 4 minutes. Do not boil. Season with salt and freshly ground pepper to taste. Keep warm over very low heat until ready to use.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)