---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Trout and Sour Cream
  Categories: Fish
       Yield: 6 servings
  
       1    Fish per person
       1 oz Unsalted butter per fish
       2 tb Sour cream
       2 tb Water per fish
            Salt and pepper
  
   The fish should be very fresh, gutted and scaled but not split. Melt the
   butter.  When it foams, slip in the fish.  Brown swiftly, turning once.
   Pour the sour cream and water around them, add salt and freshly ground
   pepper, and let the fish simmer for 10 minutes.
   
   Serve with small new potatoes boiled in their jackets:  or chanterelle
   mushrooms fried in butter (if you can get them).
  
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