TROUT SAUTE

pstragi saute

Salt 2-2 1/2 lbs. cleaned and well-rinsed rainbow trout with heads left on, cover and refrigerate for 1 hour. Sprinkle with a little white pepper if you like, dredge in flour, shaking off excess, simmer in 6 Tablespoons fairly hot oil on both sides to obtain a nice golden crust.

Transfer to baking dish, dot with butter, cover, and bake in 350 degree Fahrenheit oven 10-15 minutes. Serve on platter surrounded by dilled, buttered new potatoes and lemon wedges. Tomato salad makes a nice, fresh accompaniment.