Trout with Mustard Sauce

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 inch skillet, over medium heat, heat salad oil.

Cook trout 12 to 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 teaspoon flour until smooth.

Stir in milk and ¼ teaspoon 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.