Recipe - Pan-Fried Brook Trout

4 Brook trout, with head and
tail left on
2 tablespoon Flour
Salt
7 tablespoon Butter
3 tablespoon Oil
2 tablespoon Lemon juice
2 tablespoon Chives; minced

Recipe by: The Fannie Farmer Cookbook Rinse the trout under cold running
water and pat dry. Dust lightly with flour, and sprinkle with salt. In a
large skillet, melt 3 tablespoons of the butter and the oil. When it is
hot, put in the trout and fry over mediumhigh heat. When browned, turn and
brown the other side; each side will take about 3 minutes. Melt the
remaining 4 tablespoons of butter with lemon juice and chives in a small
saucepan. When the trout is done, transfer to a warm platter and pour on
the sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini