Instructions: Water and pat dry. Dust lightly with flour, and sprinkle with salt. In a large skillet, melt 3 tablespoons of the butter and the oil. When it is hot, put in the trout and fry over medium-high heat. When browned, turn and brown the other side; each side will take about 3 minutes. Melt the remaining 4 tablespoons of butter with lemon juice and chives in a small saucepan. When the trout is done, transfer to a warm platter and pour on the sauce.

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