| 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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