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).