Fried Brook Trout with Lemon Mustard Butter

(serves 4)

    4 medium sized brook trout
    1/2 teaspoon salt
    1/3 cup milk
    1/2 cup flour
    3 tablespoons oil
    5 tablespoons butter
    2 1/2 teaspoons French style mustard
    1 teaspoon parsley flakes
    2 tablespoons lemon juice
 Clean, wash and dry the trout. Mix together the salt and milk. Dip each trout in the milk mixture, then roll in flour. Heat the oil and 3 tablespoons of the butter in a large skillet. Fry the trout until they are tender and crispy. Remove fish from the pan and keep warm.
 Quickly stir the mustard, the remaining butter, and the parsley flakes into the butter in the pan. Add the lemon juice, bring to a boil, and pour the hot lemon-mustard butter over the fish.

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