4 brook trout, cleaned, with head & tail left on
2 tbsp. flour
Salt
7 tbsp. butter
3 tbsp. oil
2 tbsp. lemon juice
2 tbsp. minced chives

Rinse fish under cold running water and pat dry with paper towels. Dust lightly with flour and sprinkle with salt. In large skillet, melt 3 tablespoons of the butter and the oil. When it is hot, put in trout and fry over medium-high heat. When browned, turn and brown the other side: each side will take about 3 minutes. Melt the remaining 4 tablespoons butter with lemon juice and chives in small saucepan. When trout is done, transfer to a warm platter and pour on sauce.