Trout with Mustard Sauce

Ingredients

• 4 each trout
• 1 x salt and black pepper to taste
• 1 x flour
• all-purpose
• 3 tablespoons vegetable oil
• 1 cup milk
• 3 tablespoons dijon mustard
• 1/4 cup green olives chopped
• 1 wedges lemon for garnish

Instructions

1. With hands, rub each trout lightly outside and in with salt and pepper.
2. On waxed paper, place 1/4 cup flour and coat fish.
3. In a 12 inch skillet, over medium heat, heat salad oil.
4. Cook trout 12 to 15 minutes, carefully turning once with a pancake turner, until fish flakes easily when tested with a fork.
5. Remove trout to warm platter; keep warm.
6. Into drippings in skillet, stir 2 teaspoon flour until smooth.
7. Stir in milk and 1/4 teaspoon salt.
8. With wire whisk, cook, stirring constantly, until mixture boils and thickens.
9. Stir in mustard; heat through.
10. Pour sauce over fish, sprinkle with chopped olives.
11. Garnish with lemon wedges.