Trout with mustard sauce

4 Servings

Ingredients

Quantity Ingredient
4 Trout, about 1/2# each dressed
Salt and Pepper to taste
All-purpose flour
3 tablespoons Salad oil
1 cup Milk
3 tablespoons Dijon-style mustard
¼ cup Green olives, chopped
Lemon Wedges; for garnish

Directions

With hands, rub each trout lightly outside and in with salt and pepper. On waxed paper, place ¼ 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 ¼ 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).

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