Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    trout fillets
                        salt and pepper
                        flour
                        butter
   1      pound         crawfish tails
   2      tablespoons   capers
   1      pound         butter
   1                    lemon -- juice of
                        beef stock

Preparation:

Season trout with salt and pepper and dredge in flour. Sauté 4 minutes per side in a little butter. Remove and put on warm platter. In drippings put crawfish and capers. Sauté until hot. Pour over fish. In pan and a little flour, beef stock, and lemon juice. Whisk, blending well. Remove from heat and add butter. Allow to melt, while whisking. Pour sauce through strainer and serve over fish.