Trout with Mustard Sauce

1. 1

   With hands, rub each trout lightly outside and in with salt and pepper.

2. 2

   On waxed paper, place 1/4 cup flour and coat fish.

3. 3

   In a 12 inch skillet, over medium heat, heat salad oil.

4. 4

   Cook trout 12 to 15 minutes, carefully turning once with a pancake turner, until fish flakes easily when tested with a fork.

5. 5

   Remove trout to warm platter; keep warm.

6. 6

   Into drippings in skillet, stir 2 teaspoon flour until smooth.

7. 7

   Stir in milk and 1/4 teaspoon salt.

8. 8

   With wire whisk, cook, stirring constantly, until mixture boils and thickens.

9. 9

   Stir in mustard; heat through.

10. 10

    Pour sauce over fish, sprinkle with chopped olives.

11. 11

    Garnish with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.