Trout with Mustard Sauce
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
trout
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | cup |
milk
|
|
| 3 | tablespoons |
dijon mustard
|
|
| ¼ | cup |
green olives
chopped |
*
|
| 1 | wedges |
lemon
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
trout
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 45 | ml |
vegetable oil
|
|
| 237 | ml |
milk
|
|
| 45 | ml |
dijon mustard
|
|
| 59 | ml |
green olives
chopped |
*
|
| 1 | wedges |
lemon
for garnish |
*
|
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.
