Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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).

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