|All purpose flour||60 Milliliter|
|Vegetable oil||30 Milliliter|
|Curry powder||2 Milliliter|
Roll each trout in the flour.
Place butter in a 9-inch (23 cm) ceramic or glass pie plate and melt 1 minute at HIGH.
Add the oil, stir in the curry powder and microwave 1 minute at HIGH.
Roll the trout in this mixture.
Microwave 5 minutes at HIGH.
Turn fish and let stand 5 minutes.
Cool until it can be handled, then carefully lift flesh from bones and place in a dish.
Break up into small pieces with a fork.
Divide into small ramequins, add to remaining butter in the plate 1 or 2 tablespoons (15 or 30 mL) of butter and the grated rind.
Microwave 40 seconds at HIGH.
Divide the butter equally over each ramequin of fish.
Cover and refrigerate at least 6 hours before serving.
The potted trout is very nice served with hot French bread.