*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Trout -- fresh or frozen,
                         -about 1/2 lb ea, cleaned
                         -but with head & tail left
      1/2   c            Flour
    4       tb           Butter
    2       tb           Vegetable oil
    1       c            Sour cream
      1/2   ts           Lemon juice
    1       tb           Parsley -- fresh chopped
   If you are using frozen trout, defrost them completely
   before cooking. Wash fish under cold running water,
   pat dry inside and out and sprinkle a little salt into
   the cavities. Spread the 1/2 cup flour over wax paper,
   roll the fish around in the flour and shake off any
   excess. In a heavy 10-12 skillet, heat 2 tb butter
   and 2 tb oil. When foam subsides, lower heat to
   moderate and fry the trout, 2 at a time, for about 5
   minutes on each side, turning them carefully with a
   large spatula. When all the trout have been browned,
   keep them warm on a heatproof platter in a 200øF. oven
   while you quickly make the sauce. Pour off all the fat
   from the skillet and replace it with 2 tablespoons
   fresh butter. Stir over low heat, scraping up the
   brown pan drippings with a wooden spoon. Add the sour
   cream and continue stirring for about 3 minutes
   without letting the cream boil. Stir in the lemon
   juice and pour the sauce over the hot fish. Garnish
   with chopped parsley and serve at once.
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