Fresh water trout is unequaled when cooked straight from the stream, but it is beautiful eating anytime.

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

Rinse the fish under cold water and pat dry with paper towels. Dust lightly with flour and sprinkle with salt. In a large 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.