6 to 8 trout
2 tbsp. flour salt
7 tbsp. butter
3 tbsp. oil
2 tbsp. lemon juice
2 tbsp. minced chives

Rinse the fish under cold running water and pat dry with paper towels. Dust lightly with flour and sprinkle with salt. In a skillet, melt 3 tablespoons of the butter and the oil. When it is hot, put in the 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 a small saucepan. When the trout is done, transfer to a warm platter and pour on the sauce.