Title: Trout with Mustard Sauce
Categories: Fish
Yield: 4 Servings
| 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 |
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).