Pan-Fried Trout With Curry Butter

Melt half the butter in a frying pan, saute onion, garlic and curry powder, without burning the butter for 10 minutes. Add bell pepper, chives and salt, remove pan from heat.

Soften remaining butter and beat into vegetable mixture. Chill until just firm.

With a length of plastic wrap put the butter lengthwise on plastic and mold into a round shape. Twist both ends of the plastic and roll. Refrigerate until firm.

Season some flour with salt and freshly ground black pepper. Dip the trout in seasoned flour. Shake off any excess flour.

Melt butter in a large frying pan and when butter is bubbling but not burning, add the trout. Gently fry for approximately 10 to 15 minutes, turning once.

Remove the trout to warm plates. Cut the curry butter into slices and arrange on top of trout. Serve immediately.