Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    trout; fresh or frozen -- about 1/2 lb ea,
                        -- cleaned with head and tail left
                        salt
     1/2  cup           flour
   4      tablespoons   butter
   2      tablespoons   vegetable oil
   1      cup           sour cream
     1/2  teaspoon      lemon juice
   1      tablespoon    parsley -- fresh chopped

Preparation:

If you are using frozen trout, defrost them completely before cooking. Wash fish under cold running water, pat dry inside and out and sprinkle a little salt into the cavities. Spread the 1/2 cup flour over wax paper, roll the fish around in the flour and shake off any excess. In a heavy 10-12" skillet, heat 2 tablespoon butter and 2 tablespoon oil. When foam subsides, lower heat to moderate and fry the trout, 2 at a time, for about 5 minutes on each side, turning them carefully with a large spatula. When all the trout have been browned, keep them warm on a heatproof platter in a 200F oven while you quickly make the sauce. Pour off all the fat from the skillet and replace it with 2 tablespoons fresh butter. Stir over low heat, scraping up the brown pan drippings with a wooden spoon. Add the sour cream and continue stirring for about 3 minutes without letting the cream boil. Stir in the lemon juice and pour the sauce over the hot fish. Garnish with chopped parsley and serve at once.