| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish | 4 | Servings | |
INGREDIENTS
| 4 | Trout, about 1/2# each dressed | |
| Salt and Pepper to taste | ||
| All-purpose flour | ||
| 3 | tb | Salad oil |
| 1 | c | Milk |
| 3 | tb | Dijon-style mustard |
| 1/4 | c | Green olives, chopped |
| Lemon Wedges; for garnish |
INSTRUCTIONS
With hands, rub each trout lightly outside and in with salt and pepper. On waxed paper, place 1/4 cup flour and coat fish. In a 12" skillet, over medium heat, heat salad oil. Cook trout 12-15 minutes, carefully turning once with a pancake turner, until fish flakes easily when tested with a fork. Remove trout to warm platter; keep warm. Into drippings in skillet, stir 2 tsp flour until smooth. Stir in milk and 1/4 tsp salt. With wire whisk, cook, stirring constantly, until mixture boils and thickens. Stir in mustard; heat through. Pour sauce over fish, sprinkle with chopped olives. Garnish with lemon wedges. Makes 4 servings (about 320 calories per serving). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-trout.zip
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