Sauteed Trout with Wild Green Onions

Ingredients
1 cup all purpose flour
salt & pepper
2 whole trout, gutted & gilled
2 Tablespoons butter
8-10 wild onions, thinly sliced
(including green tops)
juice from 1 lemon

Place flour in large plastic food storage bag; add salt and pepper to taste and shake well to mix. Coat trout with seasoned flour, shaking off any excess. In large skillet or Dutch Oven, melt butter over medium heat until sizzling. Add trout and cook until golden brown on both sides. Push browned trout to cooler side of skillet. Add onions and lemon juice. Saute for a few minutes, then spoon juices over trout and check for doneness. The trout is done when it flakes easily with a fork; continue cooking a minute or 2 longer if necessary.

Other Trout Recipes

Fried Rainbow Trout
Six 10-inch trout, cleaned
3 slightly beaten eggs
2 cups cornmeal
1 teaspoon salt
1/8 teaspoon pepper
1/3 cup cooking oil
Dip trout in beaten egg, then in cornmeal mixed with the salt and pepper. Heat oil in a heavy skillet, fry fish for 4 to 5 minutes on each side.

PAN FRIED TROUT & MUSHROOMS (serves 4)
Roll four 10-inch trout in seasoned flour. Pan fry in 4 tablespoons butter and one teaspoon salad oil until brown and flaky. Remove and keep hot. Saute 6 sliced mushrooms in fat until tender, add 2 tablespoons lemon juice and pour over trout.