Gourmet Foods

• 6 trout
• 6 tbs. olive oil
• 4 filets of anchovy
• 1 cup dry sherry
• Juice of 1 lemon
• 1 cup flour
• 3 tbs. butter
• 1 tsp. fresh mint, chopped
• 1 tsp. chopped parsley
• Salt and pepper to taste

Lean trout; dry with absorbent paper; salt and pepper to taste; roll in flour. Fry slowly in hot olive oil about 10 minutes or until brown.

Melt butter in saucepan over low flame. Add anchovy filets cut into small pieces; cook about 5 minutes. Add sherry; cover, simmer 1 minute. Add mint and parsley; simmer 3 minutes. Add lemon juice.

Place fish on hot platter; pour sauce over it. Serve very hot. Serves 4 to 6.

• ¼ pound butter
• ½ cup minced onion
• ½ pound sliced mushrooms
• 1 tablespoon minced parsley
• 2 cups coarsely crushed soda crackers
• 3 teaspoons salt
• ½ teaspoon pepper
• 1/8 teaspoon thyme
• 4 brook trout
• ½ cup flour
• 2 tablespoons lemon juice

Melt half the butter in a skillet; cook the onion in it 5 minutes. Add the mushrooms and cook 5 minutes longer. Mix in the parsley, crackers, 1 teaspoon salt, ¼ teaspoon pepper and the thyme.

Split the trout for stuffing and stuff with the prepared mixture; sew the openings. Mix the flour with the remaining salt and pepper; roll the trout in it.

Melt the remaining butter in the skillet; cook the trout in it over low heat, turning until browned on all sides. Bake 20 minutes in 350 degree oven. To serve, sprinkle with the lemon juice. Serves 4.