INGREDIENTS: * 4 fresh brook trout, approx. 1/2lb, cleaned but with head & tail left on. * 1tbsp salt * 1/2cup flour * 1/4tsp black pepper * 6tbsp butter * 1cup sour cream * 1/2tsp vinegar DIRECTIONS: 1. Wash fresh trout and pat dry. Rub salt and pepper into all the cavities of fish and roll it in flour. 2. Melt 4tbsp butter in a heavy frying pan and fry trout at a low heat for 8 – 10 minutes on each side. Remove trout and keep warm when finished 3. Add the 2tbsp of butter to frying pan and gradually and the sour cream, stirring constantly. Cook for 5 minutes, without letting the cream boil. 4. Stir in 1/2tsp vinegar, simmer for a further 5 minutes and pour over the warm trout.