Colorado - The Centennial State, State flower: Rocky Mountain Columbine

1. Cream of Pascal Celery Soup
2. Pinto Bean - Avocado Salad
3. Pan Fried Trout
4. Zucchini Supreme
5. Carrot Cake

Pan Fried Trout - Serves 4

4 rainbow trout, 8 to 10 oz, cleaned with heads & tails left on. Defrost thoroughly if frozen.
2 tsp salt
¼ tsp freshly ground black pepper
½ Cup yellow corn meal
½ Cup flour
3 Tbsp butter
6 Tbsp vegetable oil
1 lemon, cut into 4 or 8 wedges.

Wash trout briefly under cold running water and pat them completely dry inside and out with paper towels. Sprinkle the cavities and skins of the fish evenly with salt and pepper. Mix the corn meal and flour in a large bowl.

Using a heavy 12 inch skillet or sauté pan (Bourgeat's oval fish skillet is perfect for this use.), melt the butter combined with the oil over moderate heat. When the foam begins to subside, roll each trout over in the cornmeal-flour mixture, shake off the excess coating and place the fish in the pan. Fry them for 4 to 5 minutes on each side or until they are a golden brown and crisp and feel firm when prodded gently with a finger.

Arrange the trout attractively on a heated platter and serve at once accompanied by lemon wedges.

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