Trout in mustard sauce

Ingredients

• 1 trout
• 2 tablespoons of butter
• ½ cup of cream
• ¼ cup of chicken stock
• salt and pepper

Preparation Wash and clean the trout. In a frying pan melt the butter (on a low heat). Fry the trout slowly for 10 minutes and season with salt and pepper. Turn over the trout until completely cooked. Take the trout out and place on a dish and keep warm in an oven, add the stock to the frying pan and reduce, add the cream and simmer until thick. Season with salt and pepper to your taste. Finally put the trout in a serving dish and pour the sauce over.

Serve with spring potatoes and garlic and traditional butter bread.