4 Trout fresh or frozen, about 1/2 lb ea, cleaned but with head &

Directions:

1. If you are using frozen trout, defrost them completely before cooking.

2. Wash fish under cold running water, pat dry inside and out and sprinkle a little salt into the cavities.

3. Spread the 1/2 cup flour over wax paper, roll the fish around in the flour and shake off any excess.

4. In a heavy 10-12" skillet, heat 2 tb butter and 2 tb oil.

5. When foam subsides, lower heat to moderate and fry the trout, 2 at a time, for about 5 minutes on each side, turning them carefully with a large spatula.

6. When all the trout have been browned, keep them warm on a heatproof platter in a 200 F oven while you quickly make the sauce.

7. Pour off all the fat from the skillet and replace it with 2 tablespoons fresh butter.

8. Stir over low heat, scraping up the brown pan drippings with a wooden spoon.

9. Add the sour cream and continue stirring for about 3 minutes without letting the cream boil.

10. Stir in the lemon juice and pour the sauce over the hot fish.

11. Garnish with chopped parsley and serve at once.