Fried Trout With Lemon Mustard Sauce is a great dinner, just serve it with some Spanish rice and your all set. Now if you caught the trout yourself, that is the best. I remember going fishing with my father once or twice as a child. He fished the Russian River around Healdsburg, California. I lived in a foster home near there and he would pick me up and take me along. I never caught much, but he would bring home enough to feed the family, which would be me, my younger sister, him, plus my grandmother and grandfather. The visits were short, but they were what memories are made of. So, if you have children and a river near by, take them fishing. You might want to purchase some wild caught trout ahead of time, “Just in Case”
4 fresh trout, cleaned and patted dry
1/3 cup milk
1/2 tsp salt
1/2 cup flour
3 Tbsp oil for frying
3 Tbsp butter for frying
2 Tbsp butter for sauce
2 tsp Dijon mustard
1 tsp parsley flakes
2 Tbsp lemon juice
In a shallow pan, mix together milk and salt.
In another shallow pan, put the flour.
Dip the trout first in the milk, then dredge in the flour; set aside.
Put the skillet over fire, add oil and the butter for frying and heat skillet until it sizzles.
Add trout to hot pan and fry until crispy and flaky; remove fish from skillet to platter.
Add the remaining 2 Tbsp butter to skillet to make sauce, stirring in the mustard, parsley flakes, and lemon juice, letting the mixture come to a boil, stirring constantly.
When sauce has thickened a bit, remove the skillet from the fire.
Pour this sauce over the trout and serve with a couple of slices of lemon.
Fried Trout With Lemon Mustard Sauce will impress your family and friends and they are going to really enjoy the flavor.
If you would like to learn about using herbs in your kitchen, my kindle book Herbs In The Kitchen is available at: http://chefwilliamlikes.me/The Herb Book
This books contain information on herbs as well as some recipes to introduce you to some you may have not been using. I hope you will enjoy them as much as I did when I was testing the recipes for the book.