1 lb. white trout, filleted
Salt and pepper
1/2 c. thinly sliced onion
2 tbsp. butter
1 c. mayonnaise
1/4 c. yellow mustard
2 tbsp. dry vermouth
1 tsp. paprika

In a shallow dish, salt and pepper fish. Cover liberally with sliced onion. Dot with butter. Bake until fish flakes easily.

In a small bowl, mix mayonnaise, mustard and vermouth. Pour over fish. Broil 2 to 3 minutes until brown and bubbly. Add paprika to mayonnaise, mustard and vermouth mix.