4    Trout, about 1/2# each
-- dressed
Salt and Pepper to taste
All-purpose flour
3 tb Salad oil
1 c  Milk
3 tb Dijon-style mustard
1/4 c  Green olives, chopped
Lemon Wedges; for garnish

With hands, rub each trout lightly outside and in with salt and
pepper. On waxed paper, place 1/4 cup flour and coat fish. In a 12″
skillet, over medium heat, heat salad oil. Cook trout 12-15 minutes,
carefully turning once with a pancake turner, until fish flakes easily
when tested with a fork. Remove trout to warm platter; keep warm. Into
drippings in skillet, stir 2 tsp flour until smooth. Stir in milk and
1/4 tsp salt. With wire whisk, cook, stirring constantly, until mixture
boils and thickens. Stir in mustard; heat through. Pour sauce over
fish, sprinkle with chopped olives. Garnish with lemon wedges.
Makes 4 servings (about 320 calories per serving).